“Oven fried” chicken wings with sticky sauce
SERVES 4 PREP AND COOK TIME 1 HOUR
1 cup (150g) plain flour 2 tablespoons smoked paprika 1 tablespoon garlic powder 1 tablespoon onion powder 2 teaspoons ground dried oregano ½ teaspoon ground chilli 1 teaspoon finely ground white pepper 1 teaspoon freshly ground black pepper 2 teaspoons fine table salt 2kg chicken wings olive oil spray ½ cup (140g) tomato sauce ½ cup (140g) sweet chilli sauce ¼ cup (60ml) light soy sauce ¼ cup (60ml) white vinegar Spring onions and sliced small red chillies, to serve
1 Preheat the oven to 220°C (200°C fan-forced). Line two large oven trays with baking paper. 2 Combine the flour with the dry ingredients in a large bowl. 3 Separate the wings at the joints by cutting through with a sharp knife. Discard the tips or keep for making stock. Working with a few at a time, toss the chicken wings into the spiced flour mixture. Place on a tray; spray wings with oil spray. Toss wings in flour again; place on prepared oven tray. Repeat with remaining wings. Give the wings on trays one more spray; bake for about 35 minutes or until golden brown, crisp and cooked through. 4 Meanwhile, combine the sauces and vinegar in a small saucepan over medium-high heat. Bring to the boil; boil for 2 minutes. 5 Place cooked wings on a serving platter; drizzle with some of the sauce. Top with onion and chilli; serve with remaining sauce.
Not suitable to freeze. Sauce suitable to microwave.
“Oven-fried” chicken wings with sticky sauce