This recipe is so easy that people might think you… winged it. Spicy, sweet and salty, this will surely be a crowd-pleaser at your next dinner party!
Servings: 10 – 12
1-pound chicken wings + drumettes (450g)
2 tbsp baking powder
½ tbsp salt
½ tbsp pepper (black or white, depending on your preference)
½ tsp sesame seeds
1 garlic clove, minced
1 tsp ginger, minced
3 tbsp Gochujang sauce
1 tbsp cider vinegar
2 tbsp honey
¼ cup soy sauce
3 tbsp sugar
1 tbsp cornstarch water
½ tbsp olive oil
Cut each wing at the joint so you have a mini wing and a drumette. Dry them with paper towels before placing them in a large bowl.
Add baking powder, salt and pepper into the large bowl containing the chicken wings and mix well. Let them marinate for 30 minutes.
While letting the chicken wings marinate, cover a baking tray with aluminium foil and place the wire rack on top of the tray (This is to let the chicken crisp up and the excess oil will drip onto the tray. The aluminium foil will catch the oil drippings, and it’ll be easier to clean the tray afterwards).
Preheat the oven at 240 degrees Celsius.
After marinated, arrange the mini wings and drumettes skin side up on the wire rack and place them into the oven on the lower shelf for 30 minutes. Note: If you’re using Rinnai’s RO-E6208TA-EM or RBO-7MSO Ovens, switch to the 3D Hot Air Function. This function will create a circular heating to distribute heat evenly for even cooking.
After 30 minutes, shift the tray to a higher shelf in the oven and bake for another 10-15 minutes to crisp up the chicken. Note: If you’re using Rinnai’s RO-E6208TA-EM or RBO-7MSO Ovens, switch to the Top Grill + Fan Function.
Meanwhile, fry the garlic and ginger on the stove on medium heat setting until they are fragrant before adding in the Gochujang sauce (you can add less or more sauce depending on your taste).
Add vinegar, honey, soy sauce and sugar into the mixture. Stir to combine.
Then add cornstarch water into the mixture and stir until the sauce has reduced and thicken.
When the chicken is done and still hot, toss them into the sauce and combine well. The hot chicken will coat better in the sauce.
Garnish them with some sesame seeds and chopped scallions and it’s ready to serve.