SERVES 4 PREP 10 mins
COOK
40 mins
EASY
2 tbsp rice flour
900g chicken wings, thoroughly patted dry with kitchen paper
4 tbsp soy sauce
2 garlic cloves, grated
10g ginger, peeled and grated
4 tbsp light brown soft sugar
1 tbsp cornflour
1 lime, zested and juiced
2 spring onions, sliced and left to curl in a bowl of ice water
1 red chilli, thinly sliced cooked jasmine rice and pak choi, to serve (optional)
1 Heat the oven to 220C/200C fan / gas 8. Line your largest baking tray with baking parchment. Tip the rice flour into a large bowl, season, then toss the chicken wings in the flour. Make sure they ’re well coated, then spread evenly across the baking tray. Bake for 20 mins (or 15 mins in an air-fryer) until starting to brown.
2 While the chicken cooks, make the glaze. Put the soy sauce, garlic, ginger, sugar and 150ml water in a small pan on a medium heat. Cook for 4-5 mins until bubbling and slightly thickened, then take out 2 tbsp and mix with the cornflour. Pour the cornflour mixture back into the glaze, whisking all the time, and cook for 3 mins until thickened. Squeeze in the lime juice.
3
Once the chicken has been cooking for 20 mins, brush over most of the teriyaki glaze and return to the oven for another 20 mins, (or air-fryer for 10 mins) basting once more during cooking.
4
Remove from the oven, top with a final brush of the glaze, then sprinkle with the lime zest, spring onions and chilli. Serve with fluffy rice and pak choi, if you like.