Sticky & Crispy Chicken Wings
Ingredients
For the Wings:
- 1.5 kg chicken wings
- 2 tbsp baking powder
- ¾ tsp salt
- ½ tsp black pepper
For the Sticky Sauce:
- 1 tsp vegetable oil
- Pinch of salt and pepper
- 1 thumb-sized piece of ginger, minced
- 1 tbsp sweet chili sauce
- 2 tbsp honey
- 4 tbsp brown sugar
- 5 tbsp dark soy sauce
- 2 cloves garlic, minced
Instructions
- Prepare the Wings: Preheat the oven to 120°C (fan). Line a large baking tray with a rack.
- Cut the wings at the joint to separate the mini wing and drumette. Pat them dry with paper towels.
- In a large bowl, toss the wings with baking powder, salt, and pepper until evenly coated.
- Arrange them in a single layer on the rack, skin-side up, ensuring they touch slightly.
- Bake on the lower oven shelf for 30 minutes.
- Increase the oven temperature to 220°C (fan), rotate the tray, and move it to a higher shelf. Bake for another 45-50 minutes until crispy and golden brown.
Make the Sauce:
7. In a saucepan, combine all sauce ingredients. Stir and bring to a boil.
8. Let it simmer for 5-10 minutes until it thickens slightly (it will thicken more as it cools).
Coat & Serve:
9. Transfer the crispy wings to a large bowl and carefully pour the hot sticky sauce over them. Toss to coat evenly.
10. Serve immediately and enjoy!
