- Hot & Bold
- Starters
- Prep 10 min
- Cook 50 min
- Serves 4 to 6 as a starter
A pinch of baking powder is the trick for wings that turn crisp in the oven without any frying. Toss them in the glaze while they are still hot and put out plenty of napkins.
Ingredients
For the wings
- 1 kg chicken wings, tips removed and split at the joint
- 1 tbsp baking powder (not bicarbonate)
- 1 tsp salt
For the glaze
- 4 tbsp honey
- 3 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tbsp sriracha or chilli sauce
- 3 garlic cloves, grated
- 1 tbsp grated fresh ginger
To finish
- 2 tsp sesame seeds
- 2 spring onions, thinly sliced
Method
- Heat the oven to 220°C and set a rack over a baking tray. Pat the wings very dry with kitchen paper.
- Toss the wings with the baking powder and salt until lightly coated, then spread them on the rack in one layer.
- Bake for 40 to 45 minutes, turning once, until deep golden and crisp.
- Meanwhile, simmer all the glaze ingredients in a small pan for 4 to 5 minutes, until syrupy.
- Tip the hot wings into a large bowl, pour over the glaze and toss until every wing is coated.
- Scatter with sesame seeds and spring onions and serve straight away.
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