Sticky honey soy chicken wings
Baking powder is the secret to crisp skin without deep frying. Split the wings across both drawers and use Match to cook a full kilo at once.
Ingredients
- 1 kg chicken wings
- 1 tbsp baking powder (not bicarbonate of soda)
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp honey
- 2 tbsp soy sauce
Method
- Pat the wings very dry with kitchen paper.
- Toss them with the baking powder, salt and pepper.
- Divide the wings between both drawers in a single layer.
- Set one drawer to the Chicken wings preset at 200°C for 22–25 minutes and press Match so the second drawer copies it.
- Mix the honey and soy sauce. For the last 3 minutes, toss the wings in the glaze and return them to the drawers.
- Check the wings are cooked through and serve hot.
Tip
For extra crisp skin, leave the coated wings uncovered in the fridge for an hour before cooking.
Times are a starting point for the Smart Chef 11 L. Food sizes vary, so check through the window and add a few minutes if needed. Always make sure meat and fish are cooked through.