Baked Sticky Asian Chicken Wings
User Reviews
4.8
12 reviews
Excellent
Baked Sticky Asian Chicken Wings
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These Sticky Asian Chicken Wings are crispy, sticky, savoury and sweet. They are baked till they have a golden crust and then tossed in a spicy sweet Asian sticky glaze. Serve them with my refreshing tangy garlic and yogurt dip.
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Ingredients
- 500 g chicken wings with skin
- ½ teaspoon salt
- ½ teaspoon black pepper crushed
- 1 teaspoon smoked paprika
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- 1 teaspoon chicken powder
- 1 tablespoon neutral oil
- 1 tablespoon baking powder aluminum-free
FOR THE STICKY GLAZE
- 1 tablespoon soy sauce all-purpose or light
- 1 tablespoon lemon juice
- 1 tablespoon hoisin sauce
- 2 tablespoon tomato ketchup
- 2-3 tablespoon Sriracha sauce
- 2 teaspoon brown sugar
- 3 tablespoon chicken broth
- 1 teaspoon sesame oil toasted
FOR THE GARNISH
- ½ teaspoon black sesame seeds
- ½ teaspoon white sesame seeds
- ½ teaspoon chili flakes
- Coriander leaves a few, fresh
FOR THE GARLIC YOGURT DIP
- ½ cup yogurt
- 2 tablespoon mayonnaise
- 1 clove garlic crushed
- ¼ teaspoon garlic powder
- 1 tablespoon lemon juice
Instructions
- Rub oil, salt, black pepper, paprika, onion, garlic and chicken powder all over the wings. Leave them in the fridge for 1-2 hours or overnight.
- Coat with baking powder which will help with browning and crisping up of skin. Then place on an oven rack instead of the tray to have the air circulate well.
- Put in the pre-heated oven, middle rack for 30-40 mins at 180 C. Halfway through flip the wings to get an even colour.
- Then shift to top rack, increase the temperature to 220 C and bake for 10 mins (5 mins each side)
- Add all the sauce ingredients to a pan and simmer till it’s thick. When the wings are done add them to the sauce, stir well on low flame for 2 mins so the wings are caramelized.
- Prepare the dip by mixing the ingredients of the garlic yogurt sauce.
- Then also put together the garnish.
- Take out wings on a serving platter, sprinkle the garnish and serve alongside the dipping sauce. Enjoy!
Notes
- If you are sensitive to the bitter taste of baking powder, use the aluminium free version. If you can’t find it, replace with cornflour.
Nutrition Information
Show Details
Serving
1serving
Calories
298kcal
(15%)
Carbohydrates
11g
(4%)
Protein
15g
(30%)
Fat
22g
(34%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
7g
(41%)
Monounsaturated Fat
9g
(45%)
Trans Fat
0.2g
(10%)
Cholesterol
59mg
(20%)
Sodium
1439mg
(60%)
Potassium
248mg
(5%)
Fiber
1g
(4%)
Sugar
7g
(14%)
Vitamin A
506IU
(10%)
Vitamin C
9mg
(10%)
Calcium
240mg
(24%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 298 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 298kcal | 15% |
| Carbohydrates | 11g | 4% |
| Protein | 15g | 30% |
| Fat | 22g | 34% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 7g | 41% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 59mg | 20% |
| Sodium | 1439mg | 60% |
| Potassium | 248mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 7g | 14% |
| Vitamin A | 506IU | 10% |
| Vitamin C | 9mg | 10% |
| Calcium | 240mg | 24% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
12 reviews
Excellent
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