baked chicken wings

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This recipe is from my friend Lizzie Mabbott (aka @Hollow_Legs). To be honest, I’ve never been much of a wings fan because I usually find them too greasy, so this baked version was a revelation. Lizzie has put up a couple of different versions of these on her Instagram, using either a spicy, sweet and tangy Korean sauce, or a rich sweet Hoisin sauce. I have made them a few times now and really just use whatever sweet-spicy sauce happens to be around. The important part is baking the wings and the great part is that they are super easy to make. Here’s how.

Ingredients and instructions below…

  • 1 kg free-range chicken wings, jointed and tips removed
  • 120 g self-raising flour
  • 2 tbsp baking powder
  • salt & pepper

Heat oven to 230ºC (210ºC Fan). Line a baking sheet with grease proof baking paper.

Season the wings with salt and pepper and toss in the flour and baking powder mixture until well coated. Place on baking sheet leaving a space between and bake for 20 minutes. Then turn the wings over and bake for an additional 20 minutes until nicely browned and crispy.

Toss the wings in the sauce of your choice and serve.

Here is Lizzie’s recipe for rich buttery Hoisin sauce…

  • 3 long red chillies, sliced into rings
  • 2 tbsp rice vinegar
  • pinch of sugar
  • a large pinch of salt

Mix the chillis with 2 tbsp rice vinegar, sugar and salt. Set aside.

  • 120g Hoisin sauce
  • 2 tbsp tomato puree
  • 1.5 tbsp rice vinegar
  • 80g unsalted butter
  • 2 cloves garlic, peeled & minced

Add Hoisin sauce, tomato puree, rice vinegar, butter, garlic cloves to a saucepan. Place on a medium heat and stir every 30 seconds until the butter has fully melted and incorporated into the sauce. Bubble gently for 4 minutes, stirring frequently. Remove from the heat and set aside.

When the wings are ready, place them into a large mixing bowl. Add the sauce bit by bit, tossing the wings each time, until they are glossy and glazed. Drain the pickled red chillis and spoon them over the wings and sauce.

You can find more great recipes by Lizzie in her book Chinatown Kitchen.