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)
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.