Sticky Asian Chicken Wings with Garlic Dip

These chicken wings are crispy, sticky, savoury and sweet. They are baked till they have a golden crust and then tossed in a spicy sugary Asian sticky glaze. These delicious fatty wings are served with a tangy garlic and yogurt dip.

Irresistible and finger-licking good, wings are the perfect party food or a side to any meal. Wings are one of those foods that you just cannot stop eating. And trust me when you try my version of sticky Asian chicken wings sprinkled with sesame seeds and crushed red pepper, you'll keep coming back for more. 

INGREDIENTS

• 500g chicken wings with skin
• 1/2 tsp salt
• 1/2 tsp crushed pepper black
• 1 tsp paprika powder
• 1/2 tsp onion powder
• 1/2 tsp garlic powder
• 1 tsp chicken powder
• 1 tbsp neutral oil
• 1 tbsp baking powder (aluminium-free)

FOR THE STICKY GLAZE

• 1 tbsp soy sauce
• 1 tbsp lemon juice
• 1 tbsp hoisin sauce (keto-friendly hoisin sauce)
• 2 tbsp ketchup (sugar-free ketchup)
• 2-3 tbsp sriracha sauce (hot sauce like Frank's)
• 2 tsp brown sugar (1/4 tsp stevia)
• 3 tbsp chicken broth
• 1 tsp sesame oil

FOR THE GARNISH

• 1/2 tsp black sesame seeds
• 1/2 tsp white sesame seeds
• 1/2 tsp chili flakes
• a few fresh coriander leaves

FOR THE GARLIC YOGURT DIP

• 1/2 cup unsweetened yogurt
• 2 tbsp mayonnaise
• 1 clove garlic (crushed)
• 1/4 tsp garlic powder
• 1 tbsp lemon juice

DIRECTIONS

1. Rub oil, salt, black pepper, paprika, onion, garlic and chicken powder all over the wings. Leave them in the fridge for 1-2 hours or overnight.
2. Coat with baking powder which will help with browning and crisping up of skin. Then place on an oven rack instead of the tray to have the air circulate well.
3. Put in the pre-heated oven, middle rack for 30-40 mins at 180 C. Halfway through flip the wings to get an even colour.
4. Then shift to top rack, increase the temperature to 220 C and bake for 10 mins (5 mins each side)
5. Add all the sauce ingredients to a pan and simmer till it's thick. When the wings are done add them to the sauce, stir well on low flame for 2 mins so the wings are caramelized.
6. Prepare the dip by mixing the ingredients of the garlic yogurt sauce.
7. Then also put together the garnish.
8. Take out wings on a serving platter, sprinkle the garnish and serve alongside the dipping sauce. Enjoy!

NOTE

• If you are sensitive to the bitter taste of baking powder, use the aluminium free version. If you can't find it, replace with cornflour.

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