Ingredients

The following ingredients have 4 Servings
  • 1 kg chicken wings ((2.2lb))
  • 1 ½ teaspoons baking powder
  • 1 ½ tsp salt
  • ¼ cup honey
  • ¼ cup light soy
  • 1 tablespoon fresh grated ginger ((note 1))
  • 1 garlic clove crushed

Instruction

  • Chop the chicken wings at the joint. Lay the pieces on a plate and pat them dry with paper towel. Place in the fridge, uncovered, for at least a couple of hours or overnight to dry out.
  • Preheat the oven to 200C. Line a baking tray with foil.
  • Take the wings out of the fridge and toss with the salt and baking powder. Give them a good mix around to make sure they are all coated.
  • Lay them back out on the baking tray in a single layer then bake for 45 mins until the skin is crispy.
  • While the wings are cooking, put the ingredients for the sauce in small saucepan. Bring to a simmer over low-medium heat and simmer for 10 mins stirring until reduced a little.
  • When chicken wings are cooked and crispy pour them and the sauce into a large bowl and use tongs to turn and coat well.
  • Line the same baking tray with a new sheet of foil. Lay chicken wings out again and place back in oven for 5 mins.
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