Korean Chicken Wings

Ingredients 

• 8-10 chicken wings
• Salt to taste 
• 2-3 tablespoons baking powder
• Oil for greasing 
• Spring onion bulb flower for garnish
• Fried red chilli for garnish
• Fried besil leaves for garnish
• Capsicums mixed strips for garnish

Sauce

• 2 tablespoons Kashmiri red chillies paste
• 1 tablespoon oil
• 2 teaspoons garlic, chopped
• 2-3 birds eye chillies, chopped
• ½ teaspoon red chilli flakes
• 1 tablespoon red chilli paste
• 2 teaspoons brown sugar
• 2 teaspoons light soy sauce
• 1½ tablespoons oyster sauce
• 2 teaspoons fish sauce
• 2 teaspoons honey
• Crushed black peppercorns to taste 
• 1½ lemon juice

Method

1. Preheat the oven to 150˚ C.
2. Discard the lower end of chicken wings and halve them. Transfer into a bowl. Add salt and baking powder and mix well.
3. Grease a baking tray with a little oil and arrange the chicken wings on it. Keep the tray in the preheated oven and roast for 25-30 minutes. To prepare the sauce, heat oil in a non-stick pan, add garlic and sauté for 1 minute or till it turns a light brown. Add bird eye chillies and chilli flakes, mix and sauté for 30 seconds. Add red chilli paste, mix and sauté for 2 minutes. Add ¼ cup water, brown sugar, soy sauce, oyster sauce, fish sauce and honey and mix well. Add crushed peppercorns, mix and cook on low heat for 3-5 minutes or till it thickens. Squeeze the juice of ½ lemon juice, switch the heat off and mix well.
4. Increase the oven temperature to 200˚ C and further roast the chicken wings for 15-20 minutes.
5. Heat the sauce again, add the roasted chicken wings, toss till all the wings are well coated with the sauce.
6. Transfer the wings onto a serving plate, garnish with spring onion bulb flower, fried red chilli, fried basil leaves and capsicum strips and serve hot.