Ingredients

The following ingredients have 4 Servings
  • 1.5 kg chicken wings
  • 2 level tbsp aluminium-free baking powder ((It has to be baking powder, NOT baking soda) - see further notes on baking powder below)
  • ¾ tsp salt ((make sure it's regular table salt))
  • ½ tsp pepper
  • 3 tbsp chopped spring onions/scallions
  • 1 tsp vegetable oil
  • pinch of 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)

Instruction

  • 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. 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), rotate the tray and place 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.