INGREDIENTS
- 1 kg chicken wings
- 1 tbsp baking powder
- 1/4 tsp salt
Sriracha wing sauce
- 1/4 cup melted butter
- 1/4 cup sriracha hot sauce
- 1 tsp cider vinegar
Korean sesame-ginger wing sauce
- 1 clove garlic peeled
- 1/4 cup honey
- 2 tbsp soy sauce
- 1 tbsp sesame oil
- 1 tsp grated ginger
Thai coconut-lime wing sauce
- 200 ml coconut milk
- 1 tbsp brown sugar
- 2 tbsp fish sauce
- 1 lime zest and juice
- 1 tsp sriracha hot sauce
METHOD
For crispy baked chicken wings:
- Preheat oven to 400F. Line a large baking sheet with foil and place a rack on top. Spray the rack with cooking spray. Dry wings well with paper towel, then toss with baking powder and salt. Spread out, skin-side-up, on prepared rack. Bake 40 minutes or until golden and crispy. Eat right away or toss with sauce.
For sriracha wing sauce:
- Stir butter with sriracha and vinegar in a large bowl. Add hot wings and toss to coat.
For Korean sesame-ginger wing sauce
- Skewer garlic on a fork. Use the garlic fork to stir honey with soy, sesame oil and ginger in a large bowl. Add hot wings and toss to coat.
For Thai coconut-lime wing sauce:
- Combine coconut milk with brown sugar in a small pot. Bring to a boil then simmer for 5 minutes. Remove from heat and stir in fish sauce, lie zest and juice and sriracha. Add hot wings and toss to coat.
