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Crispy Oven Baked Chicken Wings with Sticky Soy Sauce

Crispy baked chicken wings tossed in a sticky garlic, ginger and soy glaze.

EASY

1 HOUR + REST

SERVES 4

ABOUT THE RECIPE

Oven baked chicken wings have to earn the word crispy, and these do. A rest in the fridge dries the skin so it blisters in the oven, then the sticky soy sauce brings garlic, ginger, chilli and that glossy savoury-sweet finish. No deep fryer required.

THE RECIPE

Ingredients

Crispy Wings

1 kg chicken wings

1 tbsp baking powder

1 tbsp cornflour

½ tsp fine sea salt

Sticky Soy Glaze

¼ cup soy sauce

1 tbsp honey

1 tsp sesame oil

2 cloves garlic, crushed

1 tsp fresh ginger, finely grated

1 tsp chilli flakes

1 tsp rice vinegar

1 tsp cornflour

1 tbsp water

To Finish

Sesame seeds

2 spring onions, finely sliced

Method

1.

Pat the chicken wings dry thoroughly with paper towel.

2.

In a large bowl, combine baking powder, cornflour and salt. Add the wings and toss to coat evenly.

3.

Arrange the wings on a wire rack set over a tray or plate, ensuring space between each wing. Refrigerate uncovered overnight, or ideally for at least a few hours. This step makes all the difference, drying out the skin so the wings turn properly crisp in the oven.

4.

When ready to cook, preheat your oven to 180°C fan forced.Transfer the rack with the wings onto a lined baking tray. Bake for 30 minutes.

5.

Increase the oven temperature to 220°C fan forced and bake for a further 20 to 30 minutes, turning once halfway, until the wings are deeply golden, blistered and crisp.

6.

While the wings are cooking, prepare the glaze. Heat the sesame oil in a wok or saucepan over medium heat. Add the garlic and ginger and cook for 1 minute until fragrant.

7.

Add the soy sauce, honey, chilli flakes and rice vinegar. Simmer for 3 to 5 minutes.

8.

In a small bowl, combine the cornflour and water to make a slurry. Stir into the sauce and cook for 1 minute until thickened. Remove from heat.

9.

When the wings are ready, remove them from the oven and allow them to rest on the wire rack for 5 minutes. This allows excess steam to escape and helps the skin crisp further.

10.

Return the wok to high heat and toss the wings for 30 to 60 seconds, until evenly coated and glossy.

11.

Transfer to a serving platter and finish with sesame seeds and spring onions. Serve immediately, while the skin is at its crispest.

SAMANTHA'S NOTES

Start the day before

Use a wire rack

Sauce at the end

Bake the wings on a wire rack so hot air can circulate underneath. It stops the base steaming and helps the skin crisp evenly all over.

Let the wings rest briefly, then toss them in the sticky soy glaze just before serving. You get the glossy finish without sacrificing the crisp skin.

Refrigerate the wings uncovered overnight so the skin dries out properly. This is the biggest difference between good baked wings and actually crispy ones.

KEEP COOKING

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