Preheat your oven to 200 C / 400 F and set the wire rack at lower level of the oven. Prepare the chicken wings while your oven is pre-heating.
Cut each chicken wing into 3 pieces – drumette, wingette and wing tip. Discard the wing tips (you can save them for making chicken stock at home) and wash & pat dry the other wings pieces.
Take the wings in a bowl and add a teaspoon of garlic powder (you can add 1 teaspoon of garlic paste too instead of garlic powder) and salt & pepper to taste. Mix well.
Prepare a baking sheet by lining it with parchment paper (for easy clean-up!) and spray or brush about a teaspoon of olive oil.
Spread the seasoned chicken wings on the baking sheet in a single layer. Brush or spray another teaspoon of olive oil on top of the chicken wings.
Bake the chicken wings in the preheated oven for 30 minutes. Chicken wings would be almost cooked through after 30 minutes.
While the chicken is baking, prepare the sticky sauce. To a large bowl, add ginger paste, garlic paste, brown sugar, light soy sauce, vegetable oil, chili garlic sauce, juice of one lemon and about ½ teaspoon of pepper or to taste. Additional salt is not needed as the readymade sauces are already quite salty. Mix well and create a homogeneous mixture.
Now drop the baked chicken wings into the sauce and give a very good mix so that all chicken wings are coated really well.
Now spread the coated chicken wings again on the baking sheet and brush the marinating sauce on top of each pieces.
Broil/grill the wings keeping the wire rack at the top level of the oven for 5 minutes. Then flip the wings over, brush the remaining sauce on top of wings and broil this side for another 5 minutes or until charred & sticky to your liking.
Sprinkle freshly chopped coriander leaves to garnish and serve your yummy Thai sticky chicken wings warm with your favorite dip!
Recipe by Flavor Quotient at http://www.flavorquotient.com/2017/02/thai-sticky-chicken-wings/