serves
4-6
prep
5 minutes
cook
45 minutes
difficulty
Easy
serves
4-6
people
preparation
5
minutes
cooking
45
minutes
difficulty
Easy
level
Stream free On Demand
The Cook Up with Adam Liaw
series • cooking
PG
series • cooking
PG
Ingredients
- 1 kg chicken wings
- 3 tbsp olive oil
- Salt and black pepper
- 1 tsp baking powder (optional)
- ¼ small bunch flat-leaf parsley, roughly chopped
- 2 tbsp sriracha combined with 2 tbsp mayonnaise
- Mixed salad, sliced cucumber, sliced red onion, to serve
Instructions
- Preheat your oven to 200°C fan-forced (220°C conventional). Pat the chicken wings dry with a paper towel. Line a baking tray with baking paper or a silicone baking mat.
- Place the chicken wings into a large bowl and drizzle with the olive oil, a generous sprinkling of salt, pepper and the baking powder (if using). Toss very well to coat, ensuring each wing is well coated with oil and seasoning.
- Transfer the wings to the prepared baking tray, spread out in a single layer and bake for 30-40 minutes, or until cooked through and golden and crisp, or the chicken wings register an internal temperature of 74°C.
- Transfer the salt and pepper chicken wings to a large serving plate. Sprinkle with extra salt and pepper and flat-leaf parsley. Serve with the sriracha mayonnaise, mixed salad leaves, cucumber and sliced red onion on the side.
Photography by Jiwon Kim.
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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.
Stream free On Demand
The Cook Up with Adam Liaw
