Crispy, sticky chicken wings recipe
These chicken wings are oven-baked, but adding a pinch of bicarbonate of soda (baking soda) to the dry rub before they’re cooked makes them super crispy – as if they’ve been deep-fried when really you're letting the oven do all the hard work for you. You could easily double or treble this recipe.
Tip: make sure you put the wings into a cold oven – as it warms up, the fat from the chicken begins to render out, allowing the skin to crisp up once the oven is hot.
Ingredients
For the wings- 1.5 kg chicken wings
- 0.5 tsp bicarbonate of soda (baking soda)
- 1 tsp salt
- 1 tsp Chinese five spice
- 1 pinch ground turmeric
- 3 tbsp soy sauce
- 3 tbsp rice vinegar
- 3 tbsp sriracha chilli sauce
- 3 tbsp soft light brown sugar
- 2 tbsp honey
- 4 cm (1½ in) piece of fresh root ginger, finely grated
- 2 garlic cloves, grated
- 1 tangerine, zest only
- 1 handful sesame seeds, for sprinkling
Details
- Cuisine: American
- Recipe Type: Chicken
- Difficulty: Easy
- Preparation Time: 10 mins
- Cooking Time: 40 mins
- Serves: 4
Step-by-step
- Take the chicken wings out of the refrigerator about 20–30 minutes before you want to start cooking and pat them dry with paper towels. Place the wings in a single layer on a couple of large baking trays (pans).
- In a small bowl, mix together the bicarbonate of soda, salt, Chinese five spice and turmeric. Scatter this all over the wings, pressing the mixture into the skin with your fingertips.
- Put the chicken into the cold oven and turn the heat to 220°C/200°C fan/430°F/gas mark 8. Cook for 30 minutes.
- Meanwhile, make the sticky sauce. Put all the sauce ingredients into a small saucepan set over a medium heat.
- Bring to the boil and cook stirring frequently, until the sugar has dissolved, then bubble for a further 2 minutes.
- Remove from the heat and pour half of the sauce into a large mixing bowl and the other half into a dipping bowl.
- Remove the cooked chicken wings from the oven and toss them with the sticky glaze in the mixing bowl. Transfer them back to the baking trays. Spoon any glaze left in the bowl over the wings and cook for a final 5 minutes.
- Pile the sticky wings on to a serving plate and scatter over the sesame seeds, if using. Serve with the additional sauce for dipping.
This recipe is from The Shortcut Cook by Rosie Reynolds (Hardie Grant, £15). Photography by Louise Hagger.
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