Chicken wing dippers

Serve these chicken wing dippers with sauces for easy buffet or party food. Try our moreish teriyaki and sweet curry sauces below, they work really well

Prep:20 mins
Cook:50 mins
plus at least 1 hr chilling

Serves 6
Easy

Nutrition per serving

kcal 172
fat 10g
saturates 3g
carbs 3g
sugars 0g
fibre 0g
protein 16g
salt 1.7g

Ingredients

1 kg chicken wings, wing tips removed and wings split into two pieces
1 tsp cornflour
1 tsp baking powder
1 tsp sunflower oil

Tip

TERIYAKI DIPPING SAUCE

Put 100ml water in a small pan with 1 tbsp light brown soft sugar, 1 tbsp soy sauce, and ½ finger-length piece of ginger, peeled and finely grated. Simmer, stirring occasionally until the sugar has dissolved. Combine 1 tsp cornflour with 1 tbsp water and quickly whisk into the sauce, then whisk in 2 tsp white wine vinegar. Tip into a bowl. Scatter with 1 tsp toasted sesame seeds just before serving.

SWEET CURRY DIPPING SAUCE

Mix 5 tbsp sweet chilli sauce with the juice of ½ lime and 1 tsp mild curry powder.

Method

Put the wings in a large bowl and toss with 1 tsp salt, the cornflour and baking powder – this will help the skin go crispy when baking. Chill, covered, for at least 1 hr, or ideally overnight.
Heat the oven to 220C/200C fan/gas 7. Toss the wings with the oil, then arrange in a single layer on a wire rack set over a baking tray. Bake for 25-30 mins until golden, then turn the wings over and bake for 25-30 mins more until crisp. Transfer to a platter with sauces for dipping (see tips below), or put a large bowl on the table next to each sauce and toss the wings in the sauces.

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