Sticky and Crispy Asian Chicken Wings
- 1.5kg (3.3lbs) chicken wings
- 2 tbsp baking powder
- ¾ tbsp salt
- ½ tsp pepper
- 3 tbsp chopped spring onions (scallions)
Sticky Asian Sauce:
- 1 tsp vegetable oil
- pinch of salt and pepper
- 1 thumb-sized piece of ginger, peeled and minced
- 1 tbsp sweet sauce chilli
- 2 tbsp honey
- 4 tbsp brown sugar
- 5 tbsp soy sauce
- 1 tsp lemon grass paste
- Preheat the oven to 120c (250f) and place a rack on a large baking tray.
- Cut each wing at the joint so you have a mini wing and a drumette. Dry the wings with paper towels, then place in a large bowl and add the baking powder, salt and pepper. Toss to combine.
- Place in a single layer on the rack, skin side up. It’s fine for them to be touching. Place on the lower shelf of the oven for 30 minutes.
- After 30 minutes, turn the oven up to 220c (425f), rotate the tray and place on a higher shelf in the oven for 45-50 minutes until the wings are golden and crispy. Take out of the oven to cool slightly.
- Place all of the sauce ingredients into a saucepan, stir and bring to the boil. Allow to bubble for 5-10 minutes until the sauce reduces and thickens slightly (it will thicken more as it cools). Turn off the heat.
- Place the wings in a large bowl and very carefully pour over the sticky sauce (be careful, it will VERY hot). Toss to combine, then serve topped with chopped spring onions.