- Rub chicken wings with garlic and ginger.
- Add fish sauce, Thai sweet chilli and ground black pepper. Mix completely and refrigerate for 2 hours.
- Preheat oven to 180 degrees. Line a large baking tray with foil for easy clean up. Spray with non-stick cooking spray. Spread the chicken wings on the baking sheet.
- Bake until wings are cooked through and golden brown, approximately 30 mins.
- Serve hot with steamed rice and with ‘sambal belacan’.