Sticky AND Crispy Asian Chicken Wings

Sticky AND Crispy Asian Chicken Wings

Ingredients

Chicken Wings:

• 1.5 kg chicken wings
• 2 level tbsp baking powder (It has to be baking powder, NOT baking soda)
• ¾ tsp salt (make sure it's regular table 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 chilli sauce
• 2 tbsp honey
• 4 tbsp brown sugar
• 5 tbsp dark soy sauce
• 1 tsp lemon grass paste
• 2 cloves garlic peeled and minced

Instructions

• 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.

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