Glaze chicken wings in sticky sauce and serve with jasmine rice for an easy family meal. Chicken wings are budget-friendly and full of flavour
Prep:10 mins
Serves 4
2 tbsp rice flour900g chicken wings, thoroughly patted dry with kitchen paper4 tbsp soy sauce2 garlic cloves, grated10g ginger, peeled and grated4 tbsp light brown soft sugar1 tbsp cornflour1 lime, zested and juiced2 spring onions, sliced and left to curl in a bowl of ice water1 red chilli, thinly slicedcooked jasmine rice and pak choi, to serve (optional)
STEP 1Heat the oven to 220C/200C fan/ gas 8. Line your largest baking tray with baking parchment. Tip the rice flour into a large bowl, season, then toss the chicken wings in the flour. Make sure they’re well coated, then spread evenly across the baking tray. Bake for 20 mins (or 15 mins in an air-fryer) until starting to brown.STEP 2While the chicken cooks, make the glaze. Put the soy sauce, garlic, ginger, sugar and 150ml water in a small pan on a medium heat. Cook for 4-5 mins until bubbling and slightly thickened, then take out 2 tbsp and mix with the cornflour. Pour the cornflour mixture back into the glaze, whisking all the time, and cook for 3 mins until thickened. Squeeze in the lime juice.STEP 3Once the chicken has been cooking for 20 mins, brush over most of the teriyaki glaze and return to the oven for another 20 mins, (or air-fryer for 10 mins) basting once more during cooking.STEP 4Remove from the oven, top with a final brush of the glaze, then sprinkle with the lime zest, spring onions and chilli. Serve with fluffy rice and pak choi, if you like.
