Sticky Soy Maple Wings

For the Wings

• 1 tbsp baking powder
• 1 tsp salt
• 1 tsp cornflour
• 1 kg chicken wings
• 2 tbsp maple syrup

For the Sauce

• 5 g fresh ginger, finely grated
• 1 garlic clove, finely grated
• 3 cloves
• 5 allspice berries
• 1 tbsp tomato paste
• 1 tbsp dark soy sauce
• 1 tbsp light soy sauce
• 100 ml chicken stock
• 2 tbsp maple syrup
• 10 g cold unsalted butter
• 1 lime
• 10 g chives, thinly sliced (optional)

Prepare and dry the wings

1. In a mixing bowl, combine the baking powder, salt, and cornflour.
2. Pat the chicken wings thoroughly dry, then toss in the mixture until evenly coated.
3. Arrange the coated wings in a single layer on a wire rack and let air-dry for at least 45 minutes to 1 hour, or overnight in the fridge. If you do not have a rack, arrange on a parchment-lined baking tray.

Roast and glaze the wings

1. Preheat oven to 220°C.
2. Place the dried wings on a parchment-lined tray and roast for 30 to 35 minutes, until golden and crispy with puffed skin.
3. Brush the wings with 2 tbsp maple syrup, return to the oven, and cook for an additional 5 to 10 minutes until caramelised.

Make the sticky sauce

1. In a small saucepan, add the ginger, garlic, cloves, and allspice with a small drizzle of olive oil. Cook on medium heat for 2 to 3 minutes until aromatic and lightly golden.
2. Stir in the tomato paste and cook until dark red, about 3 to 5 minutes.
3. Pour in the dark and light soy sauces, followed by the chicken stock.
4. Bring to a boil and reduce by half.
5. Remove the pan from the heat, stir in 2 tbsp maple syrup and the cold butter until melted.
6. Taste and adjust seasoning with salt and fresh lime juice.

To Serve

1. Toss the crispy wings through the warm sticky sauce.
2. Serve on a platter, scatter with chives and extra lime wedges if desired.