Crispy & Sticky Asian Wings

Crispy & Sticky Asian Wings




15 minutes


45 minutes



  • 1.5kg Our Cow Chicken Wings
  • 2 tbsp Baking Powder (not Soda)
  • Salt and Pepper
  • 1/4 cup of chopped spring onions

Sticky Asian Sauce:

  • 1 tsp Vege oil
  • Salt and Pepper
  • Ginger (small piece)
  • 2 tbsp honey
  • 4 tbsp brown sugar
  • 1 tbsp lemon grass paste
  • 1 tbsp sweet chilli sauce
  • 5 tbsp dark soy sauce
  • 2 cloves of garlic


Step 1
Preheat Oven to 120C, find a good size tray and a rack that fits on it.

Step 2
Cut each wing at the joint giving you a little wing and a drumette. Dry the wings with paper towel and then coat in baking powder, salt and pepper.

Step 3
Place them in a single layer on the rack, they can touch if your rack isn't big enough, cook them in the oven on the bottom shelf for 30 minutes, then turn the oven up to 220C rotate the tray and place it on the top shelf for 45-50mins, this will make em golden and crispy. You could also try this in the airfryer!

Step 4
When they are done, take them out of the oven and let em cool down for a bit.

Step 5
While they are cooling combine all the sauce ingredients in a saucepan and bring to the boil, let it simmer for 5-10mins until it thickens and take it off the heat.

Step 6
Combine the sauce and the chicken in big bowl, toss them to combine it all and sprinkle with the spring onions! This one is a 100% crowd pleaser!