Crispy, sweet and spicy Asian chicken wings are perfect for a party feast! They’ re marinated to be extra tasty and juicy then baked in the oven until caramelized and crispy. Serve it with sweet and sour Kamokamo Pickle and a refreshing glass of Tohu Nelson Pinot Gris.
1 kg chicken wings, separated at joints, tips discarded
2 teaspoon grated garlic
1 Tbsp grated ginger
1/4 cup sweet soy sauce Kecap Manis
juice of one lime
1 Tbsp cooking oil (canola oil, grapeseed oil)
Manaaki Kamokamo Pickle
spring onion, thinly sliced
In the mixing bowl mix all ingredients for the marinade. Place the chicken wings in a zip lock bag. Pour the marinade over the chicken and turn to coat. Marinate for at least 6 hours (up to 24 hours).
Preheat the oven up to 200C. Line a tray with foil, and set a wire rack inside the rimmed baking sheets.
Place the wings on the baking tray in a single layer with the skin side up. Bake for about 40-50 minutes until skin is crispy, and wings are cooked through. Optional: Flip once during baking.
Garnish with spring onion and serve with Kamokamo Pickle in a separate bowl.