Ingredients
- 5 pounds (2 1/4 kg) chicken wings
- 1 tablespoon garlic powder
- 1/2 cup (60g) cornstarch
- 2 beaten eggs
- Oil, for sautéing
- Sesame seeds
- Salt and black pepper (optional)
For the Sauce:
- 1 teaspoon salt
- 1/4 cup (60ml) ketchup
- 1/2 cup (100g) brown sugar
- 1/4 cup (60ml) pineapple juice
- 3 tablespoons rice vinegar
- 2 tablespoons soy sauce
Method
- Preheat the oven to 350 degrees F or 175 degrees C.
- Combine the sauce ingredients and warm it through for 10 minutes, stirring occasionally.
- Whisk the garlic powder into the beaten egg.
- Dip the chicken wings in the cornstarch to coat evenly, adding a pinch each of salt and pepper if you like.
- Dip the coated chicken in beaten egg mixture then brown in a skillet with a little oil.
- When browned, transfer the wings into a baking dish.
- Pour half of the sauce over the chicken.
- Bake for 20 minutes.
- Turn the wings every 10 minutes and add more sauce every now and then.
- Sprinkle with some sesame seeds and bake for another 5 minutes.