Chicken Wings in Garlic and Ginger

Chicken Wings in Garlic and Ginger


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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.

Chef John

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.

Chef John

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