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!