Let’s face it who doesn’t like chicken wings. Tender, golden and succulent little morsels, these oven baked chicken wings with ginger garlic dressing literally ‘slip off the bone ‘when cooked. Baked in the oven, then when they’re all golden tossed off with this fabulous ginger garlic dressing from chef David Chang. Salty, sweet, spicy and amazingly good, especially as they’re so quick to put together and perfect for chowing down on watching your favourite game.
We love to serve these wings with a light salad to freshen the palate. Maybe a little rocket, orange, fennel and red onion salad, lightly dressed and seasoned to cut through the spiciness of the chicken wing dressing…..delicious. Try finishing the meal with our coconut and kaffir lime panna cotta for another winning dessert.
Licking your fingers
Amazingly simple, fast, scrumptious and finger licking good. Chicken wings are our favourite part of the chicken. Growing up on a poultry farm, we ate more than our fair share of chicken, especially chicken wings. Chicken is just so versatile we’re in love with it as an economical protein that adapts to so many flavours.
Wings are messy!
It absolutely pays to line your baking sheet with foil or baking paper as oven baked chicken wings release so much fat that caramelises and wants to stick to your baking sheet. No fun cleaning up. Make sure to cover the base of your baking sheet because no one wants to scrub baked on rendered chicken fat…..Simply line your baking sheet, spray your cake rack rather heavily with oil, bake and throw the paper away. Voilà! ….no mess to clean up and no sticking wings.
Ginger garlic dressing
The ginger garlic dressing couldn’t be easier to make when you use a food processor to finely chop the ginger and garlic into uniformly sized pieces. Using a teaspoon to ‘peel’ the ginger makes life easier as it scrapes the skin away with each swipe.
Check out other great chicken recipes
Check out our Chicken yakisoba or Chicken stir fry with asparagus and ginger , perhaps you might enjoy a trip to the Middle east, in that case try our Chicken shawarma and whatever you do don’t miss our North African Moroccan chicken with preserved lemons
What’s your favourite chicken wing recipe?
Leave a comment below and let us know!
Tender succulent little morsels baked till golden then dressed with a fabulous ginger garlic dressing.
- 3 pounds (1 1/2 kilo's) chicken wings cut into 3 (tips discarded)
- cake rack
- baking paper
- spray oil
- baking tray
- 2 tablespoons finely chopped garlic
- 1 red chilli finely chopped
- 2 tablespoons finely chopped ginger
- 1/4 cup light soy sauce
- 1/4 cup rice wine vinegar
- 2 tablespoons vegetable oil
- 1 teaspoon sesame oil
- 1 1/2 tablespoons white sugar
- 1/2 teaspoon freshly ground pepper
- preheat oven to 425 f (220 c)
- cut wings into 3 pieces discarding wingtips
- spray cake rack with oil generously
- line baking tray with baking paper
- place wing pieces on rack leaving a little space between each piece
- bake for 25 minutes
- turn wings and bake for a further 20 minutes
- place wings in large bowl
- toss with dressing
- serve and enjoy!
- mix all dressing ingredients in a small bowl
Amount Per Serving Calories 413Total Fat 28gSaturated Fat 6gTrans Fat 0gUnsaturated Fat 19gCholesterol 54mgSodium 1707mgCarbohydrates 26gFiber 1gSugar 13gProtein 15g
Nutritional information provided here is only intended as a guide.