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Tasia and Gracia's ginger chicken wings

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Looking for a tasty dinner idea packed with Asian-style flavours? This tasty chicken wing dish is fresh and filling. Try it!

  • Serves4
  • Cook time50 minutes
  • Prep time10 minutes, + marinating time


  • 1kg chicken wings
  • 1 tbs ginger paste
  • 2 tbs lemongrass paste
  • 2 garlic cloves, coarsely chopped
  • 1 tbs kecap manis
  • Oil spray or vegetable oil, to coat
  • 200g vermicelli noodles
  • 2 carrots, peeled into ribbons
  • 1 continental cucumber, thinly sliced crossways
  • 1/2 iceberg lettuce, shredded

Coriander dressing

  • 2 bunches coriander
  • 1/4 cup (60ml) lemon juice
  • 1/4 cup (60ml) fish sauce
  • 5 garlic cloves
  • 3 red birdseye chillies, seeded if desired
  • 4 long red chillies, seeded if desired
  • 1/3 cup (75g) caster sugar

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Preheat oven to 220°C (200°C fan-forced). Line a large baking tray with baking paper. Combine the chicken, ginger, lemongrass, garlic and kecap manis in a large bowl. Season with salt. Cover with plastic wrap and place in the fridge for 20 mins, or overnight, to develop the flavours.
  2. Step 2

    To make the coriander dressing, reserve half the coriander leaves. Place the remaining coriander leaves and stems, lemon juice, fish sauce, garlic, combined chilli and ½ cup (125ml) water in a food processor. Process until well combined. Add the sugar and process until smooth.
  3. Step 3

    Place chicken on the lined tray and lightly spray with oil spray. Alternatively, lightly drizzle with vegetable oil. Bake, turning halfway through cooking, for 35 mins or until the chicken is cooked through.
  4. Step 4

    Place the noodles in a large heatproof bowl and cover with boiling water. Soak for 3-4 mins or until the noodles are tender. Refresh under cold water. Drain well.
  5. Step 5

    Place the carrot, cucumber, lettuce and noodles in a large bowl. Drizzle with half the coriander dressing and toss to combine.
  6. Step 6

    Top the salad with chicken. Drizzle with the remaining coriander dressing and sprinkle with the reserved coriander leaves to serve.