Kitchen Sanctuary

These Sticky and Crispy Asian Chicken Wings have the perfect crunch and sticky sweetness – the BEST chicken wings! Ingredients Chicken Wings: 1.5 kg (3.3 lbs) chicken wings 2 level tbsp aluminium-free baking powder (It has to be baking powder, NOT baking soda) ¾ tsp salt (make sure it's regular table 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 to 120C/250F (fan) 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. Note - it's important to dry the wings first so they only get a light coating. Discard any remaining coating once tossed together. ✅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 (fan), rotate the tray and place it on a higher shelf (higher middle) 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.