serves
4
prep
10 minutes
cook
1:05 hour
difficulty
Easy
serves
4
people
preparation
10
minutes
cooking
1:05
hour
difficulty
Easy
level
There's a couple of little tricks to get the crispiness. The first is to get the wings as dry as possible, because of moisture is your absolute enemy when it comes to making things crisp. The other secret ingredient here is baking powder (not baking soda!), which will help dry out the skins, and so will the salt.
The final secret is to cook the wings in two stages. Cranking up the oven at the end gets the skins really crisp.
Ingredients
- 12 chicken wings, cut in half at the joint
- 1 tbsp baking powder
- 1 tsp sea salt
- chilli flakes to taste, optional
Sticky hot sauce
- 4 tbsp Chinese char siu sauce (see Note)
- 4 tbsp white vinegar
- 1 tbsp honey
- 2 tbsp Sriracha chilli sauce (see Note)
- 2 garlic cloves, finely grated
Instructions
1. Preheat the oven to 120°C/250°F.
2. Toss the wings with the baking powder and sea salt. Toss the wings with the baking powder and sea salt. Place the wings into a baking rack set inside a roasting tin. Cook in the oven for 30 minutes. Turn the wings over. Increase oven heat to 200°C/390°F and cook for another 30-40 minutes or until crispy and cooked through.
3. Meanwhile, place all the ingredients for the sticky hot sauce in a small saucepan over medium heat. Bring to a gentle simmer and cook for 3-4 minutes or until the sugar has dissolved and the sauce is thick and syrupy. Remove from heat and set aside for later.
4. When the wings are cooked, place the sauce back over a medium heat. Add the wings and toss until evenly coated and sticky. Transfer to a serving plate and sprinkle with chilli flakes if using.
Notes
• Thai Sriracha chilli sauce is a hot chilli sauce from the province of Sri Racha in Thailand. It’s available in the Asian aisle of most supermarkets and is often (especially in Australia) simply called ‘Hot Chilli Sauce’.
• Chinese Char Siu sauce is a type of sweet sauce mainly used for making Chinese BBQ pork. You can find it in jars in the Asian aisle of your supermarket or from an Asian grocer.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
There's a couple of little tricks to get the crispiness. The first is to get the wings as dry as possible, because of moisture is your absolute enemy when it comes to making things crisp. The other secret ingredient here is baking powder (not baking soda!), which will help dry out the skins, and so will the salt.
The final secret is to cook the wings in two stages. Cranking up the oven at the end gets the skins really crisp.
