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