Try out Vital’s new sticky baked chicken wings recipe. Packed with flavour and easy to prepare.
1kg free-range chicken wings
1 Tbsp baking powder
1 tsp sea salt
½ tsp freshly ground black pepper
1 Tbsp onion powder
1 Tbsp garlic powder
2 tsp Chinese five spice
3 Tbsp Vital Soy Sauce
3 Tbsp Vital Molasses
3 cloves garlic, crushed
1 fresh chilli
1 tsp ginger, grated
¼ cup chicken stock
Sliced spring onions, for garnish
Sesame seeds, for garnish,
Lime wedges, to serve
Preheat oven to 220˚C.
Remove wing tips from the chicken and separate into drummets and flats.
Dry well with paper towel.
Combine all rub ingredients in a large bowl and mix well.
Add the chicken drummets and flats to the bowl and toss to combine making sure all the pieces are well seasoned.
Set a wire rack on top of a baking tray.
Lay the wings onto the wire rack.
Bake for ± 20 minutes until the wings are almost cooked through.
While the wings are cooking – combine all glaze ingredients in a saucepan.
Bring to a boil and reduce until thick and syrupy.
Remove wings from the oven and brush with the glaze.