For best results, always weigh ingredients where a weight is provided
Instructions
Chop the chicken wings at the joint. Lay the pieces on a plate and pat them dry with paper towel. Place in the fridge, uncovered, for at least a couple of hours or overnight to dry out.
Preheat the oven to 200C. Line a baking tray with foil.
Take the wings out of the fridge and toss with the salt and baking powder. Give them a good mix around to make sure they are all coated.
Lay them back out on the baking tray in a single layer then bake for 45 mins until the skin is crispy.
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 10 mins stirring until reduced a little.
When chicken wings are cooked and crispy pour them and the sauce into a large bowl and use tongs to turn and coat well.
Line the same baking tray with a new sheet of foil. Lay chicken wings out again and place back in oven for 5 mins.
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Notes
I use a standard Australian 20ml tablespoon
More Information
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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.