“Oven fried” chicken wings with sticky sauce

Australian Women’s Weekly NZ - - CONTENTS -


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

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