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Sticky and Crispy Wings

Ingredients

Chicken Wings:
1.5 kg chicken wings
2 level tbsp baking powder
¾ tsp salt
½ tsp pepper

Sticky 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
2 cloves garlic peeled and minced

Method

Preheat the oven to 120C (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.

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(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.

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).

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.

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