Oven-baked Chili Ginger Wings

Oven-baked Chili Ginger Wings

Oven-baked Chili Ginger Wings Asian Steakhouse Marinades Oven-baked Chili Ginger Wings European Print This
Serves: 4
Nutrition facts: – calories – fat


1kg 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 into 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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