12 chicken wings, cut in half at the joint
1 tbsp baking powder
1 tsp sea salt
chilli flakes to taste (optional)
Sticky hot sauce:
4 tbsp Chinese char siu sauce*
4 tbsp white vinegar
1 tbsp honey
1/4 cup brown sugar
2 tbsp Thai sriracha chilli sauce*
2 garlic cloves, finely grated
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 all the ingredients for the sticky hot sauce in a small saucepan over medium heat. Bring to a gentle simmer and cook for 3-4 minutes or until the sugar has dissolved and the sauce is thick and syrupy. Remove from heat and set aside for later.
When the wings are cooked, place the sauce back over a medium heat. Add the wings and toss until evenly coated and sticky. Transfer to a serving plate and sprinkle with chilli flakes if using.
– Thai sriracha chilli sauce is a hot chilli sauce from the province of Sri Racha in Thailand. It’s available in the Asian aisle of most supermarkets and is often (especially in Australia) simply called ‘Hot Chilli Sauce’.
– Chinese Char Siu sauce is a type of sweet sauce mainly used for making Chinese BBQ pork. You can find it in jars in the Asian aisle of your supermarket or from an Asian grocer.