Crispy Asian Chicken Wings
I love this
recipe because the chicken wings become nice and crispy in the oven and I do
not have to ditch myself with hot melt oil in a pan. Not to mention, they are
so much healthier than any fried wing.
Ingredients
Chicken
Wings:
- ½ tsp pepper
- 1.5 kg chicken wings
- 3 tbsp chopped spring onions/scallions
- ¾ tsp salt (make sure it's regular table salt)
- 2 level tbsp aluminium-free baking powder (It has to be baking powder, NOT baking soda)
Sticky Asian
Sauce:
- 2 tbsp honey
- 4 tbsp brown sugar
- 5 tbsp dark soy sauce
- 1 tbsp sweet chilli sauce
- 2 cloves garlic peeled and minced
- 1 tsp vegetable oil
- pinch of salt and pepper
- 1 thumb-sized piece of ginger peeled and minced
- 1 tsp lemon grass paste
Instructions
First, Preheat
the oven to 120 ° C and place a rack on a large baking tray.
Then, Cut
each wing at the joint to obtain a mini wing and a drumette. Dry the wings with
absorbent paper, then place in a large bowl and add the baking powder, salt and
pepper. Mix to combine. Note: It is important to dry the wings first so that
they are only lightly coated. Discard any remaining coating once thrown
together.
Place in a
single layer on the grill, skin up. It's good that they touch each other. Place
on the bottom shelf of the oven for 30 minutes.
After 30
minutes, turn the oven on at 220 ° C, turn the tray and place on an upper shelf
(top) of the oven for 45 to 50 minutes until the wings are golden and crisp.
Take out of the oven to cool slightly.
Place all
the ingredients of the sauce in a saucepan, stir and bring to a boil.
Boil for
5 to 10 minutes until sauce decreases and thickens slightly (it will thicken
further as it cools). Turn off the fire.
Place the
wings in a large bowl and pour very carefully on the sticky sauce (be careful,
it will be VERY hot). Mix and serve garnished with sliced green onions. Happy
Cooking Time.
