These Sticky and Crispy Asian Chicken Wings have the perfect crunch and sticky sweetness – the BEST chicken wings!
Telling you that these chicken wings went down well is a serious understatement.
Chris was working, so I served these up to the kids on Monday and got the following responses:
- Complete silence for the first 10 minutes (except the sounds of frantic chewing/crunching)
- Eyes rolling back in heads
- Phrases like ‘you’re the best mummy ever‘, ‘we’re so lucky to have a mummy who’s a food blogger‘ and ‘oh my gosh these are the best things I’ve ever tasted‘
All in a day’s work hey!
Chris came home from work, but then had 5 minutes before he had to be on a phone call, so he literally hovered over the plate I’d saved for him and devoured the lot.
4 people, 1.5kg of chicken wings. Gone.
The crispiness of the chicken wings is amazing – especially considering they’re oven baked. I have Nagi’s recipe from Recipe Tin Eats to thank for that. She’s the chicken wing queen!
The delicious sticky sauce is based on the one I use for my sticky Chinese pork belly (another family favourite!). I doubled it for this recipe, and changed a couple of the quantities very slightly.
I’ve got a feeling I’m going to making a lot of these from now on……
In order to make these amazing Sticky and Crispy Asian Chicken Wings you will need:
- Large Bowl
- Tray with rack
- A good Kitchen knife.
- Chopping Board.
- Fying Pan/Skillet
- Measuring Spoons
- Grater for grating the ginger.
- Wooden or Silicon Coated Spoons. We have just bought these and love them!
The Sticky AND Crispy Asian Chicken Wings Recipe:
- 1.5 kg 3.3lbs chicken wings
- 2 level tbsp baking powder
- ¾ tsp salt
- ½ tsp pepper
- 3 tbsp chopped spring onions/scallions
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.
Nutritional information is per chicken wing.
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