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This post was created in collaboration with Opies. With less than a week until Christmas we’re properly into party food season, so today I’ve got a recipe for Sticky Asian Ginger Chicken Wings that are perfect to enjoy with a few drinks (and plenty of napkins!) or as a street food-inspired treat to enjoy in front of a festive film.
Whilst usually I’m evangelical about making chicken wings in the air fryer, this recipe is designed to be scaled up for guests, so the oven is pretty essential here, but I’v still made sure they’re just as juicy, crispy with a similar cornflour coating, and saucy with a marinade featuring an ingredient which you might not think of as perfect for something savoury, but you’ve probably already picked up a jar of for festive baking.
Opies Stem Ginger in Syrup is one of those products that is something of a two-in-one. You’ve got the balls of spicy stem ginger that are great for cookies and cakes, but you’ve also got the delicious ginger syrup they’re steeping in – I like to use it in place of golden syrup when I make gingerbread men! Here I’ve used both the chopped stem ginger in place of fresh ginger, and the syrup in these Sticky Asian Ginger Chicken Wings to bring the same flavours, but also to bring the stickiness that is simply essential to this sort of wing recipe. Clever, right?
You can find Opies products in most supermarkets, and whilst you’re at it grab a jar of their Black Cherries with Kirsch so you can make my Eggnog Panna Cotta with Boozy Cherries, and stock up on their capers a cocktail gherkins (particularly essential to serve alongside festive cold cuts) so you can enjoy my Leftover Roast Potato Cakes with a tangle of smoked salmon and something piquant for brunch on Boxing Day!
These saucy, sticky Asian-inspired chicken wings are made with plenty of soy sauce, garlic and stem ginger, as well as plenty of your favourite brand of hot sauce for a bit of a kick – they’re great to serve as a starter or appetiser, or a party snack.
4 large garlic cloves
2 balls Opies stem ginger + 2 tbsp syrup from the jar
2 tbsp soy sauce
2 tsp rice wine vinegar
2 tsp hot sauce (I used Tabasco)
500g chicken wings (see note)
3 1/2 tbsp cornflour
chopped chilli, to garnish
sliced spring onions, to garnish
Finely chop the garlic and the stem ginger, and in the bottom of a large bowl whisk them together with the ginger syrup, soy sauce, rice wine vinegar and hot sauce.
Add the chicken wings and toss well to coat. Either marinate for a few hours, or simply whilst you pre-heat the oven to 220C and line a large baking sheet with parchment paper.
Shake as much marinade as you can off the wings (but reserve the marinade) and toss them in another big bowl with the cornflour so that they’re well coated before spreading them across the baking sheet.
Bake for 25 minutes, turning the wings halfway. The cornflour should have created a dry, crisp coating on the wings.
Brush the wings with the marinade, and grill on high until caramelised. Turn them over and repeat until the wings are sticky and only just starting to char. Serve scattered with the chopped chilli and spring onion.
If your chicken wings still have the sharp tips attached, remove them with a very sharp knife or pair of scissors, and keep them in a bag in the freezer for the next time you make stock!
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