Asian sticky & crispy chicken nibbles
Makes:
40 nibbles
Preparation Time:
10 mins
Cooking Time:
1 hour 30 mins
Ingredients:
- 1.5 kg Hazeldenes fresh chicken wing nibbles
- 2 level tbsp aluminium-free baking powder - (It has to be baking powder, NOT baking soda)
- ¾ tsp salt - (make sure it's regular table salt)
- ½ tsp pepper
- 3 tbsp chopped spring onions/scallions
Marinade:
- 1 tsp vegetable oil
- pinch salt and pepper
- 1 thumb-sized piece of ginger - peeled and minced
- 1 tbsp sweet chilli sauce
- 2 tbsp honey
- 4 tbsp brown sugar
- 5 tbsp dark soy sauce
- 1 tsp lemon grass paste
- 2 cloves garlic - peeled and minced
Method:
- Preheat the oven to 120C (fan) and place a rack on a large baking tray.
- Dry the wings with paper towels, then place in a large bowl and add the baking powder, salt and pepper. Toss to combine. Note - it's important to dry the wings first so they only get a light coating. Discard any remaining coating once tossed together.
- Place in a single layer on the rack, skin side up. It's fine for them to be touching. Place on the lower shelf of the oven for 30 minutes.
- After 30 minutes, turn the oven up to 220⁰C (fan), rotate the tray and place it on a higher shelf (higher middle) in the oven for 45-50 minutes until the wings are golden and crispy. Take out of the oven to cool slightly.
- Place all of the sauce ingredients into a saucepan, stir and bring to the boil. Allow to bubble for 5-10 minutes until the sauce reduces and thickens slightly (it will thicken more as it cools). Turn off the heat.
- Place the wings in a large bowl and very carefully pour over the sticky sauce (be careful, it will VERY hot). Toss to combine, then serve topped with chopped spring onions.