Sticky Baked Asian Wings


  • 3 lb package of chicken wings
  • 2 tbsp baking powder
  • ¾ tsp salt
  • ½ tsp pepper
  • 3 tbsp chopped green onions

Sticky Asian Sauce:

  • 1 tsp vegetable oil
  • pinch of salt and pepper
  • 1 thumb-sized piece of ginger peeled and minced
  • 1 tbsp sweet sauce chilli
  • 2 tbsp honey
  • 4 tbsp brown sugar
  • 5 tbsp soy sauce
  • 1 lime zested and juiced


  1. Preheat the oven to 250F.
  2. Cut each wing at the joint so you have a mini wing and a drumette. Dry the wings with paper towels, then place in a large ziplock bag and add the baking powder, salt and pepper. Toss to combine.
  3. Place in a single layer on a baking sheet, skin side up. Place on the lower shelf of the oven for 30 minutes.
  4. After 30 minutes, turn the oven up to 450F, rotate the tray and place on a higher shelf in the oven for 40 minutes until the wings are golden and crispy. Take out of the oven to cool slightly.
  5. 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. The cooler the sauce, the thicker it will get.
  6. 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 green onions.