Sticky AND Crispy Asian Chicken Wings Recipe
These Sticky and Crispy Asian Chicken Wings are the perfect party food with a delicious sticky sauce coating crispy baked wings. A crowd-pleaser for any occasion!
- Prep Time: 10 minutes
- Cook Time: 1 hour 30 minutes
- Total Time: 1 hour 40 minutes
- Yield: 40 wings
- Category: Appetizer
- Method: Baking
- Cuisine: Asian
- Diet: Gluten Free
Ingredients
Chicken Wings:
- 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
Sticky Asian Sauce:
- 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 lemon grass paste
- 2 cloves garlic peeled and minced
Instructions
- Preheat the oven: Preheat the oven to 120C/250F and place a rack on a baking tray.
- Cut and coat wings: Cut wings, dry, and coat with baking powder, salt, and pepper. Bake for 30 minutes.
- Bake wings: Increase oven temperature, bake wings until golden and crispy.
- Prepare sauce: Combine sauce ingredients in a saucepan, simmer until thickened.
- Coat wings: Toss baked wings in sauce and serve topped with spring onions.
Notes
- Ensure to use aluminum-free baking powder for best results.
- To make gluten-free, use tamari instead of soy sauce and gluten-free baking powder.
- Wings can be made ahead without sauce and reheated.
- Sauce can be prepared ahead and refrigerated before boiling.
Nutrition
- Serving Size: 1 wing
- Calories: 56 kcal
- Sugar: 2g
- Sodium: 188mg
- Fat: 3g
- Saturated Fat: 1g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 15mg
