serves
4
prep
20 minutes
cook
45 minutes
difficulty
Easy
serves
4
people
preparation
20
minutes
cooking
45
minutes
difficulty
Easy
level
Ingredients
- 12 chicken wings
- 55 g (¼ cup) aluminum-free baking powder
- 3 tsp salt
- 1 tbsp freshly ground black pepper
- 1 tbsp ground cumin
- 1 tbsp sweet paprika
- 1 tbsp powdered onion
- 1 tbsp powdered garlic
- 2 tbsp toasted sesame seeds
Glaze
- 80 ml (⅓ cup) honey
- 80 ml (⅓ cup) sambal oelek
- 1 ½ tbsp rice wine vinegar
- 1 ½ tbsp light soy sauce
Instructions
Preheat oven to 200 ˚C. In a large bowl, combine the baking powder, salt, pepper, cumin, paprika, powdered onion and garlic and stir to mix well. Working in batches, add the wings to the bowl and toss to coat well in the mixture. Place the wings in a single layer on a large baking rack. Place the rack over a foil-lined tray then bake for about 45 minutes, turning the wings every 15 minutes, or until the wings are golden, crisp and cooked through.
Meanwhile, combine the glaze ingredients in a saucepan and bring to a simmer over medium heat, stirring to combine well. Cook for 2-3 minutes or until reduced and thickened slightly. Remove from the heat.
Once the wings are cooked, remove them from the oven, stand for 5 minutes then combine in a large bowl with the glaze, tossing to coat the wings well. Transfer to a warmed serving platter, scatter with sesame seeds then serve.
Photography by Alan Benson. Styling by Sarah O'Brien. Food preparation by Tina McLeish.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
