Sticky Asian Chicken Wings
Sticky Asian chicken wings!!! These chicken wings are not only sticky and sweet, they are also crispy and falls right off the bones.
- 1 kg chicken wings cut into drumettes and winglette
- ½ tsp Salt use according to preference as soy sauce also contains salt
- 2 tsp baking powder
- 1 tsp Garlic powder
Marinade ( Asian Sticky Sauce)
- 1 tbsp garlic powder levelled
- ⅓ cup dark soy sauce
- ⅓ cup honey
- Hot chilli pepper use according to preference
Preheat the oven at 160⁰C/320FPlace a rack unto a baking tray (spray the rack with oil or simply rub oil on it) It is important that the chicken wings are pat dry before adding the dry ingredientsAdd chicken wings to a bowl, add baking powder, salt, garlic powder and mix to combine Place the chicken wings on the rack in a single layer and bake the oven for 30 minutes at 160⁰C/320°F.Crank up the heat to 220⁰C/428°F and bake for another 30 minutes or until golden and crispy(check on the chicken at intervals and change sides if need be) take it out of the oven and leave to cool for about 5 minutes
Asian Sticky Sauce
Add honey, soy sauce, 1tsp garlic, chilli pepper to a saucepan, stir to combine and bring to boil over medium heat. This should be roughly about 5 minutes. If after 5 minutes the sauce is not thick enough, continue to cook till it reduces and thickens more.
Add the baked chicken wings into a bowl, pour the cooked sauce over the chicken and toss to combine and chicken well coated.Serve chicken immediately