Crispy and Sticky Chicken Wings

Name: Crispy and Sticky Chicken Wings
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 4
Cuisine: South African
Ingredients: 1.5 kg chicken wings trimmed; 2 tbsp baking powder; 3 tbsp Robertsons spicy barbecue (spicy shisanyama); 30 ml olive oil; 5 cm piece fresh ginger root chopped; 15 ml sweet chilli sauce; 30 ml honey; 1/4 cup brown sugar; 60 ml soy sauce; 1 cup sour cream; 10 ml lime juice; 1 green jalapeno chopped; handful fresh coriander chopped; Robertsons Atlantic sea salt to season; Robertsons black pepper to taste

4 People
55 min.
easy

Turn ordinary fried chicken into something special with this Asian-inspired crispy, sticky chicken wing recipe.

Ingredients

For the Chicken Wings

1.5 kg chicken wings trimmed
2 tbsp baking powder
3 tbsp Robertsons spicy barbecue (spicy shisanyama)
30 ml olive oil
5 cm piece fresh ginger root chopped
15 ml sweet chilli sauce
30 ml honey
1/4 cup brown sugar
60 ml soy sauce

For the Dipping Sauce

1 cup sour cream
10 ml lime juice
1 green jalapeno chopped
handful fresh coriander chopped
Robertsons Atlantic sea salt to season
Robertsons black pepper to taste

Cooking Method

Preheat the oven to 200 °C . Place a rack over a large roasting pan.
Combine the chicken wings, baking powder and 2 tbsp Robertsons Spicy Shisanyama in a large bowl and toss until well coated.
Place the chicken wings on the rack and drizzle with olive oil. Roast for 45 minutes or until golden brown and crisp.
In the meantime; combine the ginger, sweet chilli sauce, honey, brown sugar, soya sauce and remaining Robertsons Rub in a saucepan over medium heat. Bring to the boil. Remove from the heat.
Place the chicken wings in a large bowl. Toss the sticky sauce through the wings until well combined.

For the dressing

Combine the sour cream, lime juice, jalapeno and coriander in a food processor. Process until smooth. Season with salt and black pepper. Set aside.
Serve the chicken wings with the dipping sauce.