Ingredients
- 1 kg chicken wings, split into pieces
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 1 tbsp cornflour
For the Dragon Sauce
- 3 tbsp soy sauce
- 2 tbsp honey
- 1 tbsp chilli sauce
- 1 tbsp tomato ketchup
- 1 tbsp vinegar
- 2 garlic cloves, finely chopped
- 1 tsp grated ginger
- 1 tsp sesame oil
- 1 tbsp brown sugar
- ½ tsp chilli flakes
For Garnish
- Sesame seeds
- Spring onions, sliced
Instructions
- Preheat oven to 200°C (180°C fan) and line a baking tray.
- Pat chicken wings dry thoroughly and place in a bowl.
- Add salt, pepper, garlic powder, and cornflour, then toss well.
- Arrange wings in a single layer on the tray without overcrowding.
- Bake for 35–40 minutes, turning halfway through cooking.
- Meanwhile, combine all sauce ingredients in a saucepan.
- Simmer for 3–5 minutes until slightly thick and glossy.
- Transfer the cooked wings to a bowl and pour the sauce over.
- Toss until evenly coated and garnish with sesame seeds and spring onions.
- Serve immediately while hot and sticky.
Notes
- Dry wings properly to achieve maximum crispiness
- Do not overcrowd the tray to avoid steaming
- Adjust chilli level based on preference
- Sauce can be prepared ahead and reheated
- Best served fresh for optimal texture and flavour
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Appetizer, Main Course
- Method: Baking
- Cuisine: Asian-inspired
- Diet: Non-Vegetarian