Description

Crispy baked chicken wing dippers seasoned with cornflour and baking powder, perfectly paired with homemade teriyaki and sweet curry dipping sauces. These wings are baked until golden and crisp, making a delicious and satisfying appetizer or snack.

Ingredients

Scale

Chicken Wings

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 slurry)
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

Prepare the wings: In a large bowl, toss the chicken wings with 1 tsp salt, 1 tsp cornflour, and 1 tsp baking powder. This coating helps achieve crispy skin during baking. Cover and chill for at least 1 hour, preferably overnight for best results.
Preheat the oven: Heat your oven to 220°C (200°C fan)/Gas Mark 7. This high heat ensures the wings become golden and crispy.
Arrange wings for baking: Toss the chilled wings with 1 tsp sunflower oil. Place them in a single layer on a wire rack set over a baking tray to allow even air circulation and crisping.
Bake the wings: Bake the wings in the oven for 25–30 minutes until golden. Then, turn the wings over and bake for an additional 25–30 minutes until they are thoroughly crisp and browned on all sides.
Make the teriyaki dipping sauce: In a small pan, combine 100 ml water, 1 tbsp light brown soft sugar, 1 tbsp soy sauce, and the grated ginger. Simmer while stirring occasionally until the sugar dissolves. Mix 1 tsp cornflour with 1 tbsp water to create a slurry, then whisk it quickly into the simmering sauce. Add 2 tsp white wine vinegar and stir well. Transfer to a bowl and sprinkle with 1 tsp toasted sesame seeds just before serving.
Prepare the sweet curry dipping sauce: In a bowl, mix 5 tbsp sweet chilli sauce with the juice of half a lime and 1 tsp mild curry powder until combined.
Serve: Transfer the crispy wings to a platter alongside the dipping sauces. Alternatively, place a large bowl with warmed wings on the table next to each sauce and toss the wings in the sauces for serving.

Notes

For extra crispiness, chilling the wings overnight after coating is highly recommended.
Using a wire rack over the baking tray allows the heat to circulate evenly, preventing soggy undersides.
The baking powder and cornflour help dry out the skin and create a crunchy texture.
The teriyaki sauce can be prepared ahead and kept warm before serving.
Feel free to adjust the spice level in the sweet curry sauce to suit your taste by adding more or less curry powder or lime juice.

Prep Time: 1 hour 15 minutes
Cook Time: 55 minutes
Category: Appetizer
Method: Baking
Cuisine: Asian-inspired

Keywords: chicken wings, baked wings, crispy chicken wings, teriyaki sauce, sweet chilli sauce, dipping sauces, appetizer, party food, easy chicken recipe