This recipe was totally worth it! I loved the flavor. I also did chicken wings. I’m not sure why previous reviews said the sauce was too thin. It is thin until you continue to baste your chicken in the oven and it thickens all over the chicken as it bakes and mine was quite thick when done.
This flavor is yummy and reminds me of General Tso’s Chicken. Mmmmm good! I will definitely be using this recipe again with all different cuts of chicken.
STICKY AND CRISPY ASIAN CHICKEN WINGS
PREP TIME: 10 mins
COOK TIME: 1 hour 30 mins
TOTAL TIME: 1 hour 40 mins
1.5kg (3.3lbs) chicken wings
2 tbsp baking powder
¾ tsp 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.