- 2 tbsp vegetable oil
- 10 cloves garlic crushed
- 4 tbsp Rajah Mild and Spicy curry powder
- 4 tbsp soy sauce
- 4 tbsp water
- 6 tbsp sweet chilli sauce
- 4 tbsp vinegar
- 6 tbsp golden syrup
- 16 chicken wings
- 1 tbsp salt
- 2 tbsp baking powder
- oven-roasted chips to serve
Serving Size 4
Amount per serving
To make the sauce, heat the oil in a small pot and sautée the garlic for 2 minutes.
Add the Rajah Mild & Spicy curry powder and sautée for 1 minute then add the soy sauce, water, sweet chilli sauce, vinegar and golden syrup 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 220°C.
Arrange the chicken wings on a lined baking tray. Pat the chicken wings dry and coat with the baking powder and salt.
Bake for 10 minutes then flip and cook on the other side until crispy.
Place the cooked wings in a large bowl, pour the sauce over and toss to coat.
Serve the chicken wings with oven-cooked chips on the side.