1tablespoonrice wine vinegar or apple cider vinegar(20ml) (notes 1)
1tablespoonwater(20ml) (notes 1)
4clovesfresh garlic, minced
½teaspoondried chilli flakes (red pepper flakes)
Chopped spring onions (scallions) to serve
For best results, always weigh ingredients where a weight is provided
Equipment
Large baking sheet with rack
Large mixing bowl
Small saucepan
Instructions
FOR THE WINGS:Chop the chicken wings at the joint. Lay the pieces on some paper towel and lay more over the top, patting them dry all over. Place in the fridge, uncovered, for at least 3 hours or overnight (even better) to dry the skin out.
Preheat the oven to 200C (180C fan) / 395F. Line a baking sheet with foil then a sheet of baking paper over the top (then you may not even need to wash the baking tray after).
Take the wings out of the fridge and toss in a large bowl with the salt and baking powder. Give them a good mix around to make sure they are all coated and all the seasoning is adhering to them.
Lay them out on the baking tray in a single layer then bake for 45 minutes or until the skin is golden and crispy.
Prep any sides while they’re baking.
FOR THE SAUCE: While the wings are cooking, put the ingredients for the sauce in small saucepan. Bring to a simmer over low-medium heat and simmer for 5 mins stirring until reduced a little.
When the chicken wings are cooked and crispy pour them and the sauce into a large bowl and turn to coat well.
Tip out onto a platter and scatter over some chopped spring onions or sesame seeds. Serve immediately.
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Notes
I use a standard Australian 20ml tablespoon (equal to 4 teaspoons worldwide). Some countries use a 15ml tablespoons - check yours before measuring.
Have you tried this recipe?Don't forget to leave a rating and comment below and let me know how it was! I love hearing from you. Nutrition information is approximate and derived from an online calculator. The brands you use may cause variations.