Sticky and Crispy Chicken Wings

Chicken Wings:

• • 1.5 kg (3.3 lbs) chicken wings
  • 2 level tbsp aluminium-free baking powder (It has to be baking powder, NOT baking soda) – see further notes on baking powder below
  • ¾ tsp salt (make sure it’s regular table salt)
  • ½ tsp pepper

• 3 tbsp chopped spring onions/scallions

Sticky Asian 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
• 1 tsp lemon grass paste
• 2 cloves garlic peeled and minced

• Preheat the oven to 120C/250F (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. Note – it’s important to dry the wings first so they only get a light coating. Discard any remaining coating once tossed together.
  1.5 kg (3.3 lbs) chicken wings,2 level tbsp aluminium-free baking powder,¾ tsp salt,½ tsp pepper
• 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/425F (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 to cool slightly.
• 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). Turn off the heat.
  1 tsp vegetable oil,pinch salt and pepper,1 thumb-sized piece of ginger,1 tbsp sweet chilli sauce,2 tbsp honey,4 tbsp brown sugar,5 tbsp dark soy sauce,1 tsp lemon grass paste,2 cloves garlic
• 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 topped with chopped spring onions.
  3 tbsp chopped spring onions/scallions

Notes about baking powder:

• Dry the wings before dusting with the baking powder – so they only get a light coating.
• Measure the amount of baking powder used exactly, and discard any excess left after tossing together with the wings.
• Use aluminium-free baking powder – make sure it has no aluminum sulfate in it.