نظرًا لطبيعة وصفات سبينس للطهي في المنزل والتغيرات الطبيعية في المكونات، يتم تقريب المعلومات الغذائية على قدر الإمكان."

أجنحة الدجاج اللزجة

Chinese 25 Mins Prep · 60 Mins Cook

To make the sauce, sauté the 5cm piece of peeled and grated ginger and the 5 cloves of garlic with the sesame oil in a medium pan over low heat for 5 minutes. Increase the temperature and add the rest of the ingredients and bring to a boil. Lower the heat and allow to reduce until thickened and syrupy. Remove from the heat and set aside.
Preheat the oven to 180°C, gas mark 4.
Arrange the chicken wings on a lined baking tray.
Pat the chicken wings dry and coat with the baking powder and salt.
Bake for 30 minutes then increase the oven temperature to 220°C, gas mark 7, and flip the wings over and bake for a further 20 minutes or until cooked and crispy.
Place the cooked wings in a large bowl, pour the sauce over and toss to coat.
Combine the cucumber salad ingredients together and season well.
Serve the chicken wings sprinkled with coriander leaves, sesame seeds and the cucumber salad on the side.