- 1 kg Chicken Wings skin on
- 1 ½ Tablespoon Ginger Garlic Paste
- 2 Teaspoon Chilli Powder
- ¾ Teaspoon Cumin Powder
- 1 ½ Teaspoon Salt
- 2 Tablespoon Vinegar
- 1 ½ Tablespoon Honey
- 1 Tablespoon Vegetable Oil
- 2 Tablespoon Vegetable Oil for brushing
- ½ Cup Barbeque Sauce
Prep chicken wings by separating the wing tips, wingettes and drumettes. Store the wing tips for later use. Only use the wingettes and the drumettes for this recipe.
Add ginger garlic paste, chilli powder, cumin powder, salt, vinegar, honey and 1 tablespoon of oil to a mixing bowl. Whisk together to make a marinade. Ensure it is well combined. Add the prepped chicken wingettes and drumettes and use your hands to mix. Make sure that the wings are well coated with the marinade. Cover and allow it to rest for 20 minutes.
Preheat the oven to 220C. Place the marinated chicken wings on a baking rack with a drip tray below. Lightly brush the wings with oil and bake at 220C for 25 minutes turning the pan halfway through.
Remove from the oven and brush with barbeque sauce. Put them back in the oven for 5 minutes with the heat setting at TOP only at 230C. Remove from the oven and serve hot!
Calories: 243kcal | Carbohydrates: 11g | Protein: 13g | Fat: 16g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 52mg | Sodium: 671mg | Potassium: 164mg | Fiber: 1g | Sugar: 9g | Vitamin A: 388IU | Vitamin C: 1mg | Calcium: 18mg | Iron: 1mg