Ingredients
- 1 Kg chicken wings, disjointed
- DRY RUB :
- 2 Tsp salt
- 2 Tsp ground black pepper
- 2 Tsp smoked paprika
- 2 Tsp red pepper flakes
- 1 Tsp gochugaru
- 1 tsp garlic powder
- 1 Tsp onion powder
- WICKED ORANGE SAUCE :
- 1 Tbls sesame oil
- 2 garlic cloves, crushed
- 1 Tsp ginger, grated
- 2 Tbls Lee Kum Kee honey soy stir fry sauce
- 2 Tbls raw honey
- 3 Tbls brown sugar
- 1 Tbls sriracha
- 1 Tsp red pepper flakes
- 1 Tbls orange zest
- 1 Cup fresh orange juice
- 1 Tsp tapioca starch mixed with 1 Tbls water
- TO SERVE :
- Scallions, thinly sliced
- Toasted sesame seeds
- Dried orange slices and fresh chilli (optional)
- NOTES :
- Cooking time will depend on the size of the wings
Method
- Heat the oven to 200C Line a baking sheet with baking paper and place a wire rack on top.
- Rinse and pat dry the chicken wings.
- In a large bowl combine all your dry rub ingredients - salt, pepper, paprika, pepper flakes, gochugaru, onion and garlic powders.
- Place the chicken pieces into the bowl and massage the rub into them making sure they are well coated.
- Place the chicken pieces onto the wire rack and into the oven, bake for 20-25 minutes until crispy.
- WICKED ORANGE SAUCE:
- Whilst the wings are baking heat a wok or saucepan to high heat and add the oil.
- Add the garlic and ginger and sauté for 1 minute.
- Add the honey soy stir fry sauce, honey, brown sugar, sriracha, red pepper flakes, orange zest and orange juice and bring to a boil.
- Reduce to low heat and add your tapioca/water mixture. Simmer until the sauce starts to thicken.
- Remove the wings from the oven and baste with the sauce, return to the oven and bake for a further 7 minutes until sticky and glossy. (Don’t skimp on the basting, we want lots of sticky sauce on the wings)
- TO SERVE:
- Place the chicken pieces on a plate, scatter some scallions and sesame seeds and enjoy !
Product used in recipe
- Lee Kum Kee - Stir-Fry Sauce Honey & Soy