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- 2 kg chicken wings
- 1 cup plain flour
- 1 pinch salt and pepper to taste
- 2 cloves garlic, crushed
- 1.5 cups sweet chilli sauce
- 1 Tbls light soy
- 2 Tbls rice wine vinegar
- 1 tspn ginger - minced
- 1 Tbls honey
- 1 Tbls peanut oil
Preheat oven to 180C. Line the bottom of a roasting pan with foil/baking paper.
Place the flour, salt and pepper in a bag and shake each wing to coat.
Wisk to combine all the wet ingredients in a large bowl. Grab a spoon to help coat the wings.
Dip the floured wings in the sweet chilli marinade and then onto the tray. Repeat until all wings are done. Drizzle remaining marinade over wings on the tray then discard any remaining liquid.
Place tray of wings into the oven and bake 45-55 minutes until cooked through and skin is sticky/crispy.
Serve with napkins handy because they are so deliciously sticky!
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