Baked Ginger Chicken Wings with Kamokamo Pickle

Baked Ginger Chicken Wings with Kamokamo Pickle

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. 


3-4 Serves 

1 kg chicken wings, separated  at joints, tips discarded 

Ginger marinade: 

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)

chili oil 


To Serve:

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.

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