Description
These Sticky and Crispy Asian Chicken Wings are oven-baked to perfection, featuring a double-baking technique that ensures an irresistibly crispy skin. The wings are tossed in a flavorful sweet and savory sticky sauce made with honey, brown sugar, dark soy sauce, and aromatic ingredients like ginger, garlic, and lemongrass paste.
Ingredients
Scale
- 1.5 kg (3.3 lbs) chicken wings
- 2 level tbsp aluminium-free baking powder
- ¾ tsp salt
- ½ tsp pepper
- 3 tbsp chopped spring onions/scallions
- 1 tsp vegetable oil
- pinch 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 lemongrass paste
- 2 cloves garlic, peeled and minced
Instructions
- Preheat your oven to 120°C (250°F) using the fan setting and place a rack on a large baking tray.
- Cut each chicken wing at the joint to separate into a mini wing and a drumette. Pat the wings dry and toss with baking powder, salt, and pepper.
- Arrange the wings in a single layer on the prepared rack, skin side up. Bake for 30 minutes to dry out the skin.
- Increase the oven temperature to 220°C (425°F) and bake for 45 to 50 minutes until golden brown and crispy.
- In a saucepan, combine ginger, garlic, sweet chilli sauce, honey, brown sugar, dark soy sauce, lemongrass paste, vegetable oil, and a pinch of salt and pepper. Bring to a boil, then reduce heat and let bubble for 5 to 10 minutes until it thickens.
- Pour the hot sticky sauce over the baked wings and toss gently to coat. Serve topped with chopped spring onions.
Notes
- Perfect for parties or casual dinners.
- The sauce will thicken more as it cools.
- Prep Time: 20 minutes
- Cook Time: 1 hour 20 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Asian
Nutrition
- Serving Size: 4 wings
- Calories: 350
- Sugar: 10g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 25g
- Cholesterol: 80mg