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Get your hands on Marion's NEW cookbook, Always Delicious. Shop now (we ship worldwide!)

Get your hands on Marion's NEW cookbook, Always Delicious. Shop now (we ship worldwide!)

Get your hands on Marion’s NEW cookbook, Always Delicious. Shop now (we ship worldwide!)

Oven-baked Chili Ginger Wings

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A healthy version of fried chicken? Hell, yes! These chicken wings have all the crunch but way less guilt, giving you maximum feel-good vibes. Who knew baking could be so brilliant? Try these at your next party or as a delicious appetiser. 

WATCH THIS RECIPE

OVEN-BAKED CHILI GINGER WINGS

PREP TIME

5 minutes

COOK TIME

1 hour 15 minutes

SERVES

4

Ingredients

1kg (2.2lbs) chicken wing drumettes

1 tbsp baking powder

1 tsp sea salt

½ bottle of Marion’s Kitchen Sticky Chilli & Ginger Asian Steakhouse Marinade (use my store locator to find out where to buy)

½ tsp white sesame seeds

1 tsp finely chopped spring onion (scallions)

¼ cup hot sauce (e.g. my Coconut Sriracha) (optional)

Steps

Preheat the oven to 120°C/250°F.

Toss the wings with the baking powder and sea salt. Place the wings onto a baking rack set inside a roasting tin. Cook in the oven for 30 minutes. Turn the wings over. Increase oven heat to 200°C/390°F and cook for another 30-40 minutes or until crispy and cooked through.

Place the wings in a large frying pan or wok over medium-high heat. Pour over the marinade and toss until evenly coated and the sauce has thickened. Remove from heat and place onto a serving plate. Sprinkle with sesame seeds and spring onion. Serve with your desired hot sauce if using.

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