
Chicken wing dippers
- Good Food team
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Serves 6
Easy
Prep: 20 mins
Cook: 50 mins
plus at least 1 hr chilling
A star rating of 5 out of 5.2 ratingsRate
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Serve these chicken wing dippers with sauces for easy buffet or party food. Try our moreish teriyaki and sweet curry sauces below, they work really well
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Ingredients
Nutrition
Units:
MetricUS
-
1 kg chicken wings
wing tips removed and wings split into two pieces
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1 tsp cornflour
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1 tsp baking powder
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1 tsp sunflower oil
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Nutrition: Per serving
- kcal172
- fat10g
- saturates3g
- carbs3g
- sugars2g
- fibre0g
- protein16g
- salt1.7g
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Method
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step 1
Put the wings in a large bowl and toss with 1 tsp salt, the cornflour and baking powder – this will help the skin go crispy when baking. Chill, covered, for at least 1 hr, or ideally overnight.
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step 2
Heat the oven to 220C/200C fan/gas 7. Toss the wings with the oil, then arrange in a single layer on a wire rack set over a baking tray. Bake for 25-30 mins until golden, then turn the wings over and bake for 25-30 mins more until crisp. Transfer to a platter with sauces for dipping (see tips below), or put a large bowl on the table next to each sauce and toss the wings in the sauces.
RECIPE TIPS
TERIYAKI DIPPING SAUCE
Put 100ml water in a small pan with 1 tbsp light brown soft sugar, 1 tbsp soy sauce, and ½ finger-length piece of ginger, peeled and finely grated. Simmer, stirring occasionally until the sugar has dissolved. Combine 1 tsp cornflour with 1 tbsp water and quickly whisk into the sauce, then whisk in 2 tsp white wine vinegar. Tip into a bowl. Scatter with 1 tsp toasted sesame seeds just before serving.
SWEET CURRY DIPPING SAUCE
Mix 5 tbsp sweet chilli sauce with the juice of ½ lime and 1 tsp mild curry powder.
Recipe from Good Food Vegetarian Christmas, December 2020
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A star rating of 5 out of 5.2 ratings
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