Tangy, spicy Asian-inspired wings

Spicy Asian chicken wings
Prep time
Cook time

If there was ever a dish that’s both delicious and versatile, it’s our Asian-inspired chicken wings. Perfect for a party!


  • 500g chicken wings
Flour mixture
  • ½ cup plain flour
  • 1 tbs cornflour
  • 1 tsp salt
  • ½ tsp garlic powder
  • Pinch of cayenne pepper
  • Pinch of black pepper
  • 1 garlic clove, finely minced
  • 2cm ginger, grated or finely minced
  • 5 sprigs coriander, stems and leaves finely minced
  • ¼ cup honey
  • 1 tbs lemon juice
  • 2 ½ tsp light soy sauce
  • 1 tsp coconut oil
  • 1 tsp sesame oil
  • 1 tsp chilli flakes
  • 1 tsp water
  • 1 tsp cornflour


  • Preheat the oven to 260°C.
  • To make the flour mixture, mix the plain flour, cornflour, salt, garlic powder, cayenne pepper and black pepper in a shallow bowl. Roll the wings one at a time to evenly coat them in the flour mixture. Put the coated wings onto a greased baking sheet and spray with cooking spray. Bake for 25 to 30 minutes.
  • To make the sauce, mix the garlic, ginger, coriander, honey, lemon juice, soy sauce, coconut oil, sesame oil, chilli flakes and water in a small saucepan, and bring to the boil. Once boiled, turn the heat to low and slowly stir in the cornflour. Add more cornflour if you'd like the sauce to be a bit thicker.
  • Toss and coat the wings with the sauce in a large bowl.
  • Serve immediately.