Baked sticky Asian chicken wings

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A hand picks up a wing, with the rest of the dish in the background.

5 from 7 votes

Servings: wings

Author: Helen Best-Shaw

Prep Time5

Cook Time40

Total Time45

Ingredients

For the sauce

2 cloves garlic - crushed
½ cm ginger root - finely grated
1 tbsp tomato puree - or ketchup
1 tbsp sweet chili sauce - or other chilli sauce
1 tbsp honey
1 tbsp soy sauce
1 tbsp oyster sauce - optional
1 tbs toasted sesame oil
½ Chinese five spice
500 g chicken wings - 15-20 pieces

To serve

1 tsp sesame seeds
1 tbsp coriander - chopped
red & green chillis - sliced

Instructions

Preheat the oven to 200°C/180°C fan/Gas 6.
Peel and chop the garlic, and grate the ginger. I find it is easier to do this from a frozen ginger root with a microplane grater.
Mix the garlic and ginger with the rest of the ingredients for the sauce in a medium sized mixing bowl.
Add the chicken wings and stir to coat.
Oil a roasting pan with a drizzle of oil, and spread the wings out in a single layer.
Bake in oven for 40 minutes, turning halfway through the cooking time.
Garnish with sesame seeds, chopped coriander, spring onion and chillis to serve.

Notes

You can store the coated wings in the fridge for up to 24 hours. To freeze them, transfer to an airtight container. They can be kept frozen for up to 3 months.
I find an enamel or ceramic pan is the easiest to wash up. Line the pan with baking parchment to make the clean up easier.

• Please note that the nutrition information provided below is approximate and meant as a guideline only.

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