Sticky Asian Chicken Wings



Sticky Asian Chicken Wings

Serves: 6
SmartPoints per serve: ?

2 kilograms chicken wingettes
1/4 cup plain flour
1 teaspoon salt
1 teaspoon ground pepper
cooking spray
2 teaspoons crushed garlic
2 teaspoons crushed ginger
1 tablespoon chilli sauce (such as Maggi)
2 tablespoons tomato sauce
4 tablespoons honey
3 tablespoons soy sauce
2 teaspoons chopped roasted peanut
2 spring onions, sliced

Preheat oven to 180 degrees Celsius. 

 Rinse and pat dry chicken wings with paper towel. 

In a large snap lock bag combine flour, salt and pepper.  Add chicken, seal and toss until chicken is covered with the flour mixture. 

 Line an oven tray with non-stick baking paper.  Spray with cooking spray.  Line the chicken wings on the tray in a single layer and spray with cooking spray.  

Cook in oven for 20 minutes, turn over and increase oven heat to 220 degrees Celsius.  Continue to cook for a further 20 minutes or until crispy. 

 In a small sauce pan, combine the garlic, ginger, chilli sauce, tomato sauce, honey, and soy sauce together. Simmer on lower heat until thickened and slightly sticky. 

Toss the chicken wings and coat well with the sauce. 

Transfer the chicken wings onto a serving platter, top with peanut and spring onions. 

 Serve immediately.

Comments