Sticky and Crispy Asian Chicken Wings

Sandra posted this recipe and it looked like a recipe my son makes but a lot easier. I tried it today and it is good.  It's almost like the one Charlie makes but his is fried and the sauce is a whole lot more difficult to make.   

There is a Korean restaurant in Junction City that makes the best wings. Charlie's recipe comes closest and this one is a decent second to his but it is so much easier that I am sure I'll be making it again.

1 hour 40 mins

These Asian Chicken Wings are Sticky AND Crispy. The best party food ever!

Author: Nicky @ Kitchensanctuary.com

Recipe type: Appetizer

Serves: 40 wings

INGREDIENTS

• 1.5kg (3.3lbs) chicken wings

• 2 tbsp baking powder

• ¾ tbsp salt

• ½ tsp pepper

• 3 tbsp chopped spring onions (scallions)

• Sticky Asian Sauce:

• 1 tsp vegetable oil

• pinch of salt and pepper

• 1 thumb-sized piece of ginger, peeled and minced

• 1 tbsp sweet sauce chilli

• 2 tbsp honey

• 4 tbsp brown sugar

• 5 tbsp soy sauce

• 1 tsp lemon grass paste

1 Preheat the oven to 120c (250f) and place a rack on a large baking tray.

2 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.

3 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.

4 After 30 minutes, turn the oven up to 220c (425f), rotate the tray and place on a higher shelf in the oven for 45-50 minutes until the wings are golden and crispy. Take out of the oven to cool slightly.

5 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.

6 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.