Ingredients
- 2 kg chicken wings. separated into wingettes and drumettes
- 2 Tbsp baking powder (DO NOT USE BAKING SODA!)
- No salt if bbq sauce is salty
- Specially ingredient- 1 tablespoon ginger juice
- 1 cup BBQ sauce (your favorite BBQ sauce)
- 3 garlic cloves (minced)
- Pinch of parsley
Instructions
- Meanwhile, prepare the sauce by combining the hot sauce, the BBQ sauce and the minced garlic in a large bowl. Add a tablespoon of ginger
- Marinate the chicken wings. Pat dry chicken wings completely with a paper towel before adding seasoning. Place the wings in a large bowl. Add the baking powder, salt and pepper. Mix by hand until all wings are evenly coated. Spread the wings on the baking sheet. Do it for four hours or overnight
- You must use a convection function in your oven for this recipe. Set the rack to middle position. Preheat oven to 220C.
- Line a baking sheet with foil, This is to prevent messy burnt on your pan & easy washing later on then banana leaves because I don’t want direct contact with aluminium which can cause Healy issues. Set aside.
- Arrange the seasoned chicken wings on the rack in one layer. And bake at 220C convection for 20 minutes.
- Turn the wings halfway. Turning the wings halfway when baking in the oven will ensure even cooking. Scoop the leftover bbq sauce onto the chicken
- And bake at 220C convection for another 20 minutes.
- So spend 40 minutes total — 20 minutes on each side.
- Sprinkle with parsley
Zen’s garden 