Baked Crispy, Saucy Chicken Wing Ribs!
An Original Recipe by Lorraine Elliott/Not Quite Nigella
- 12 chicken wings (not the drumettes)
- 1 cup tapioca flour/potato flour or fine cornflour (or cornstarch)
- Oil
- 1 cup ketchup/tomato sauce
- 1 cup Thai sweet chilli sauce
- 1 teaspoon finely grated ginger
- 1/2 clove garlic, finely sliced
- Sesame seeds and green onions to serve
Step 1 - Preheat oven to 230C/446F. Line 2 baking trays. Cut the chicken wings in half to separate the wing bones. You will need a pair of sharp scissors for this.
Step 2 - Wash the wings and pat dry between paper towels. Roll the wing ribs in the flour and then drizzle with oil. Bake for 12-15 minutes. These will not go golden brown because the flour never turns very dark (unlike regular flour).
Step 3 - While it is cooking, place the tomato sauce, chilli sauce, ginger and garlic in a small saucepan and simmer and thicken for 5-7 minutes. It should be reduced and become a sticky but not solid sauce. When the wing ribs are done, roll them in this sauce and serve.