Many times I have eaten this sticky chicken wings in restaurants and parties and used to wonder how these guys make this so lovely dish which is juicy inside, crunchy and sticky outside. But never tried to attempt.. don’t know why🙄. Today my son asked me to make those sticky wings in lunch with his most favourite Laksa soup😋.
As I had about 4 wings in my freezer… so thought to give it a try. Ingredients I have used are anytime available in your kitchen pantry.. nothing fancy as such. So just pulled up my sleeves and got ready for this. In jiffy surfed some posts too on pinterest as I was confused whether to fry the wings or to bake them and hey what I got there 😮.. many of the authors have used baking powder to add extra crispiness to the wings. But listen it’s baking powder not baking soda and the baking powder should be aluminium-free which I had already 😁 because aluminium adds bitterness to the wings. So be sure to use aluminium-free baking powder. Actually baking powder when mixed with salt and rubbed on chicken, it dries out the skin and gives crispiness and crunchiness in XL size.
Now review for what I made… my son gave thumbs-up👍🏻 to my dish and what else do we mommas need🤷🏻♀️?
Best to serve hot but I had few pieces at normal temperature too. Still it was good to eat as the sauce thickened more and externally crispy 😋.
Shall be giving you the recipe of 1.5 kgs of chicken wings which can be served to 6-7 people.
FOR CHICKEN WINGS:
1.5 kgs of chicken wings… cut at the joints
2 tbsp levelled aluminium-free baking powder
3/4 tsp salt
1/2 tsp pepper powder
FOR STICKY SAUCE:
1 tsp vegetable oil
1/4 tsp salt
1/4 tsp black pepper powder
1” ginger.. grated and minced
1 tbsp sweet chilly sauce
2 tbsp honey
4 tbsp brown sugar
5 tbsp dark soy sauce
2 cloves garlic.. peeled and minced
Cut each wings in halves as shown in the pic.
Preheat oven at 120°C.
Take the clean wings. Just wipe a paper napkin on the pieces so that extra moisture gets wiped off.
Take baking powder, salt and pepper powder in a large and deep bowl. Mix well.
Add the wings into the salt mix in a bowl and coat each piece well.
Arrange them on wire rack or on a tray.
Place the tray at the bottom shelf of the oven and let it bake for 30 minutes.
Now rotate and transfer the tray on to higher shelf and increase the temperature to 220°C.
Now switch to broil mode from baking mode and broil for 20 minutes or until you see the golden colour.
Flip the sides and again broil the other side for 15 minutes.
By the time wings getting broiled, prepare the sauce.
Add all the ingredients of sauce, listed above in a wide vessel. Stir well and bring to a boil. Keep on stirring until sugar melts completely and it starts getting thick. Here you have to judge. Hardly it took 2-3 minutes to get the perfect consistency. Remember after cooling down the sauce will get thickened more.
Now place the chicken pieces in sauce and turn sides so that the pieces get well coated by the sauce.
Time to serve and serve hot. Sprinkle some spring onions to garnish. I had rosemary so just sprinkled those.
Enjoy the crisp and KEEP COOKING 👍🏻