Zesty Teriyaki Wings

Charmaine Lu -
  • 2 tbsp rice flour
  • 1kg chicken wings, patted dry
  • 4 tbsp dark soy sauce
  • 2 crushed garlic cloves
  • 10g grated ginger
  • 4 tbsp brown sugar
  • 1 tbsp cornflour
  • 1 lime, zest and juice
  • 2 sliced spring onions
  • 1 sliced red chilli
  • Preheat the oven to 220C. Tip the rice flour into a bowl with some seasoning, and toss in the wings. Coat well, then spread onto a lined baking tray and bake for 20 mins. Meanwhile, add the garlic, soy sauce, ginger, sugar and 150ml water to a small saucepan, and cook for 5 mins to thicken. Remove 2 tbsp and mix with the cornflour to make a paste, then stir back into the glaze - whisking continuously - for 3 mins to thicken. Add the lime juice and set aside.
  • Once the chicken has cooked for 20 mins, liberally brush with most of the glaze. Return to the oven for 20 mins more, then brush with the rest of the glaze and serve with a sprinkling of lime zest, spring onions and chilli.
40 mins
4 serving