Chicken Wings in Garlic and Ginger

    1 hour 15 minutes

    These spicy chicken nibbles are baked to perfection in peri peri, flour and oil then tossed in a glaze of garlic, ginger, brown sugar, soy sauce, vinegar and chilli.

    124 people made this

    Serves: 10 

    • Wings
    • cooking spray
    • 2 1/2 kg chicken wings, separated at joints, tips discarded
    • 1 pinch salt and ground black, pepper to taste
    • 3 tablespoons peri peri sauce, to taste
    • 2 tablespoons vegetable oil
    • 1 cup plain flour
    • Glaze
    • 3 garlic cloves, crushed
    • 2 tablespoons fresh ginger root, minced
    • 1 tablespoon chilli paste
    • 1/2 cup rice vinegar
    • 1/2 cup packed brown sugar
    • 1 tablespoon soy sauce

    Preparation:10min  ›  Cook:1hour  ›  Extra time:5min cooling  ›  Ready in:1hour15min 

    1. Preheat oven to 200 degrees C. Line 2 baking trays with aluminium foil; grease the foil with cooking spray.
    2. Place the chicken in a large mixing bowl. Season with salt, pepper and peri peri sauce. Add the vegetable oil; toss to coat.
    3. Place the flour and wings in a large, food-safe plastic bag. Hold the bag closed tightly then shake to coat the wings entirely with the flour; no wet spots should remain. Arrange the wings on the prepared baking trays, making sure none of the pieces are touching one another.
    4. Bake in the preheated oven for 30 minutes, turn all the wings then return to the oven to cook until crispy and no longer pink in the centre, about 30 minutes more.
    5. Whisk together the garlic, ginger, chilli paste, rice vinegar, brown sugar and soy sauce in a saucepan. Bring the mixture to a boil then immediately remove from heat.
    6. Put about half the wings in a large mixing bowl. Pour about half the sauce over the wings. Toss the wings with tongs to coat evenly; transfer to a tray then allow to sit about 5 minutes to allow the sauce to soak into the wings before serving. Repeat with remaining wings and sauce.

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    Reviews in English (229)


    These wings were beautiful looking and perfect for guests. Really easy to make. Mine did not stick to the pan, but I also used a lot of vegetable spray. I also used dried garlic pieces and some ginger powder in the glaze since that's what I had. I put some extra garlic powder in the flour as well. To make them look great, let the glaze boil and throw the wings in the pan while it boils, a few at a time, so that the glaze coats the wings. This does not take long - 3 minutes or so. I also put the wings back in the oven for five minutes to kind of seal the sauce in, but this is really not necessary. If you do this, you will have Showpiece wings. I have made these three times now and people raved over them.  -  17 Dec 2011  (Review from Allrecipes USA and Canada)


    Made these wings today and I did add a bit more flour. Made sure my pan was coated well with the spray and had no sticking problems. I also added more garlic as we are garlic lovers. We liked the sweet and heat taste. I will definitely make these wings again.  -  16 Oct 2011  (Review from Allrecipes USA and Canada)


    The wings are very tasty, but visual appeal is not there. I spayed foil but when turning they stuck and fell apart. I also eliminated the Asian Chili pepper for a milder taste. I will try again but will use a rack for cooking wings and hopefully avoid the turning. PS: may need a bit more flour!  -  15 Oct 2011  (Review from Allrecipes USA and Canada)