1.5 kg 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 of 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 and place a rack on a large baking tray.
1.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.
2.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.
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 (higher middle) 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.