The Cantonese version typically uses a whole chicken cut into small pieces while in Malaysia and Singapore it tends to be made with the wings only. This recipe uses the Cantonese flavours I love ...
Heat the oven to 425°F. Line a rimmed baking sheet with aluminum foil. Cut off the chicken wing tips and discard. Cut the chicken wings in half at the joint. Heat 1 1/2 cups picante sauce ...