Ingredients

1 kg chicken wings, wing tips removed and wings split into two pieces

1 tsp cornflour

1 tsp baking powder

1 tsp sunflower oil

1 tsp salt

Teriyaki Dipping Sauce

100 ml water

1 tbsp light brown soft sugar

1 tbsp soy sauce

½ finger-length piece of ginger, peeled and finely grated

1 tsp cornflour

1 tbsp water (for cornflour mixture)

2 tsp white wine vinegar

1 tsp toasted sesame seeds

Sweet Curry Dipping Sauce

5 tbsp sweet chilli sauce

Juice of ½ lime

1 tsp mild curry powder

Instructions

Step 1: Place the chicken wings in a large bowl. Add 1 tsp salt, 1 tsp cornflour, and 1 tsp baking powder. Toss well to coat the wings evenly. Cover and chill for at least 1 hour, preferably overnight, to help the skin become crispy when baked.

Step 2: Preheat the oven to 220°C (200°C fan)/Gas 7. Toss the chilled wings with 1 tsp sunflower oil. Arrange them in a single layer on a wire rack set over a baking tray to allow air circulation for crisping.

Step 3: Bake the wings for 25-30 minutes until golden. Turn the wings over and bake for another 25-30 minutes until the skin is crisp and cooked through.

Step 4: Meanwhile, prepare the teriyaki sauce by combining water, sugar, soy sauce, and grated ginger in a small pan. Simmer, stirring occasionally, until sugar dissolves. Mix cornflour with water, whisk quickly into the sauce, then add vinegar. Pour into a bowl and scatter toasted sesame seeds on top just before serving.

Step 5: For the sweet curry sauce, simply mix sweet chilli sauce with lime juice and mild curry powder until well combined.

Step 6: Serve the crispy wings on a platter alongside the dipping sauces, or place bowls of sauce on the table and toss the wings in them for extra flavor.

Tips & Variations

For even crispier wings, let the coated wings air-dry uncovered in the fridge overnight before baking.

You can swap the sunflower oil for vegetable or canola oil for similar results.

Try adding a pinch of smoked paprika to the coating mix for a smoky twist.

Adjust the spice level in the sweet curry sauce by adding more curry powder or a pinch of chili flakes.

FAQs

Can I use frozen chicken wings for this recipe?

Yes, you can. Thaw the wings completely in the refrigerator before coating and baking to ensure even cooking and crispiness.

What if I don’t have a wire rack?

If you don’t have a wire rack, place the wings directly on a baking tray lined with parchment paper. Turn them more frequently during baking to help them crisp evenly.