Sticky and Crispy Wings

Here’s a revised version of the recipe for Sticky and Crispy Wings:

Sticky and Crispy Wings

Ingredients

For the Chicken Wings:

• 1.5 kg chicken wings
• 2 tbsp baking powder (leveled)
• ¾ tsp salt
• ½ tsp black pepper

For the Sticky Sauce:

• 1 tsp vegetable oil
• Pinch of salt and pepper
• 1 thumb-sized piece of ginger, peeled and minced
• 1 tbsp sweet chili sauce
• 2 tbsp honey
• 4 tbsp brown sugar
• 5 tbsp dark soy sauce
• 2 cloves garlic, peeled and minced

Method

1. Preheat your oven to 120°C (fan). Prepare a large baking tray with a rack on top.
2. Separate each chicken wing at the joint, creating a mini wing and a drumette. Pat the wings dry with paper towels.
3. In a large bowl, mix the wings with baking powder, salt, and pepper until evenly coated.
4. Arrange the wings in a single layer on the rack, skin side up. It’s fine if they touch.
5. Place the tray on the lower shelf of the oven and bake for 30 minutes.
6. After 30 minutes, increase the oven temperature to 220°C (fan). Rotate the tray and move it to a higher shelf (upper-middle). Bake for another 45-50 minutes, until the wings are golden and crispy. Remove from the oven.
7. While the wings are cooking, prepare the sticky sauce. Combine all sauce ingredients in a saucepan, stir, and bring to a boil. Let it simmer for 5-10 minutes until it thickens slightly. (The sauce will thicken more as it cools.)
8. Carefully toss the hot wings in the sticky sauce. Serve immediately.

Enjoy your sticky and crispy wings!