Ingredients
Scale
- 1.5 kg chicken wings, split into drumettes and wingettes
- 2 tbsp aluminium-free baking powder
- ¾ tsp salt
- ½ tsp pepper
- 3 tbsp chopped spring onions, for garnish
- 1 tsp vegetable oil
- Pinch of salt and pepper
- 1 thumb-sized piece ginger, minced
- 2 cloves garlic, minced
- 1 tbsp sweet chilli sauce
- 2 tbsp honey
- 4 tbsp brown sugar
- 5 tbsp dark soy sauce
- 1 tsp lemongrass paste
Instructions
- Preheat oven to 120°C (250°F) fan. Line a tray with foil and place a wire rack on top.
- Pat chicken wings dry. Toss with baking powder, salt, and pepper. Discard excess coating.
- Arrange wings skin-side up on the rack. Bake lower shelf for 30 minutes.
- Increase oven to 220°C (425°F) fan. Move tray to middle shelf and bake 45–50 minutes until golden and crispy.
- Meanwhile, combine all sauce ingredients in a saucepan. Bring to boil, then simmer 5–10 minutes until slightly thickened. Remove from heat.
- Transfer hot wings to a large bowl. Pour sauce over wings and toss gently to coat. Garnish with chopped spring onions and serve immediately.
Notes
- Dry wings thoroughly before baking for maximum crispiness.
- Adjust sauce sweetness or spice according to taste.
- Use a wire rack to allow hot air circulation and even crisping.
- Prep Time: 10 minutes
- Cook Time: 1 hour 30 minutes
- Category: Snack/Appetizer
- Method: Oven-Baked
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 wing