TIP Chicken wing nibbles are wings with the tips removed and cut into two pieces at the joint. We used Lee Kum Kee chilli garlic sauce, a spicy stir-fry sauce, available from the Asian section of major supermarkets.Â
Ingredients
Method
Line a large oven tray with 1cm to 2cm deep edges, with baking paper. Place chicken, in a single layer, over tray. Sprinkle with onion flakes.Â
Cook in a moderately hot oven (190C) for 25 minutes.Â
Meanwhile, make spicy satay sauce. Combine all ingredients in a large bowl. Stir until blended.
Remove chicken from oven. Drain off cooking juices. Add chicken to sauce. Toss well to coat.Â
Re-line the same oven tray with baking paper. Return chicken in a single layer.Â
Cook in same moderately hot oven for a further 20 minutes, or until golden brown. Serve.
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