Sticky Chicken Wings

Bring out your wok and whip up these delicious Asian style chicken wings that also work for a large serving.

Prep: 20min(s)

Cook: 40min(s)

Serves: 3

Serve With: Chips

Served as: Dinner

Main Ingredient: Chicken

Ingredients:

  • 1 kg Kenchic chicken wings
  • Salt to taste
  • Ground black pepper to taste
  • 3 tbsp. hot sauce
  • 2 tbsp. vegetable oil
  • 1 cup all-purpose flour
  • 3 crushed garlic cloves
  • 2 tbsp. minced fresh ginger root
  • 1 tbsp. Asian Chile pepper sauce
  • 1/2 cup packed brown sugar
  • 1 tbsp. soy sauce
  • Sunflower oil

Method

  • Preheat oven to 200 degrees C.
  • Line 2 baking trays with aluminium foil; grease the foil with cooking oil. Place the chicken in a large mixing bowl. Season with salt, pepper, and hot sauce.
  • Add the vegetable oil; toss to coat. Place the flour and wings in a large, food-safe plastic bag. Hold the bag closed tightly, and shakes to coat the wings entirely with the flour; no wet spots should remain.
  • Arrange the wings on the prepared baking sheets evenly, making sure none of the pieces are touching one another.
  • Turn all the wings, and return to the oven to cook until crispy and no longer pink in the centre, about 30 minutes more.
  • Whisk together the garlic, ginger, chili paste, rice vinegar, brown sugar, and soy sauce in a saucepan.
  • Bring the mixture to a boil and immediately remove from heat. Put about half the wings in a large mixing bowl. Pour about half the sauce over the wings.
  • Toss the wings with tongs to coat evenly; transfer to a tray and allow to sit for about 5 minutes to allow the sauce to soak into the wings before serving.
  • Repeat with remaining wings and sauce.
  • Serve with Chips