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600g (1 lb 5 oz) chicken wings (I like to use drummettes and flats)
1 chicken stock cube, crumbled
cooking oil spray
Salt marinade:
1 tsp Sichuan peppercorns
1 tsp black peppercorns
1 tbsp sea salt
Sticky Asian hot sauce:
½ cup BBQ sauce
½ cup Thai sweet chilli sauce
1 tbsp gochujang*
For the salt marinade, use a mortar and pestle to pound the ingredients to a fine powder. In a large bowl, combine the chicken wings, salt marinade and stock cube. Mix until well combined. Place wings onto a tray lined with paper towel. Place in the fridge, uncovered, and leave overnight so that the chicken skin dries out.
When ready to cook, transfer the chicken wings to the Panasonic Combination Steam Microwave tray. Place in the microwave and select auto function 13 (chicken wings), then select the weight (600g). Press start and cook, turning the wings over half way through the cook time (our batch took 19 minutes). Alternatively, you can cook the wings in an air-fryer for around 25 minutes, turning halfway.
In the meantime, to make the sticky Asian hot sauce, combine the ingredients in a large bowl.
When the wings are golden and cooked through, add them into the sauce mixture. Toss until evenly coated and serve.
– This recipe was made using the Panasonic NN-DS59N Combination Steam Microwave.
– You can also use an air-fryer to cook the chicken.
– Gochujang is a Korean fermented chili paste. It can be found in the Asian aisle at most supermarkets or order it online.
– We have collaborated with Panasonic to produce this content and may get compensation from content. This helps support our content creation. I only partner with companies and products that I’d happily recommend to my audience.
Pretty darn good!
These turned out pretty amazing. I like spicy but not too spicy and I was worried these would be too hot but they weren’t. I just would have liked the sauce a bit sweeter but that is my own preference and taste. I cooked these in a regular air fryer. The drying of the wing is the key to the crispy!