This Chicken Wings recipe ticks all the boxes when it comes to what wings should be for me.
Kind of sweet, kind of spicy, kind of tangy with tons of flavour. The marinade takes care of the flavour part really well. The sauce really does the rest when it comes to flavour plus the whole sticky, sweet and tangy part. Totally finger licking and bone licking good!
The marinade for this recipe is a perfect balance of slightly spicy (very mild), salty, sweet with a touch of tang, and the subtle fragrance of Chinese Five Spice from hoisin sauce as well as five spice powder.
Sticky and spicy, crispy baked Asian chicken wings are easy to make and easier to eat.
INGREDIENTS:
1.5 kg chicken wings
1/2 tsp sesame oil
2 tbsp lemon juice
2 tbsp mirin or chinese cooking wine or dry sherry
2 tbsp soy sauce,
2 tbsp brown sugar or honey
1 1/2 tbsp hoisin sauce
1 1/2 tbsp oyster sauce
1/4 cup ketchup or tomato sauce
1 tbsp chilli garlic sauce
2 cloves minced garlic
1 tbsp ginger, finely grated
1/2 tsp five spice powder
As with ribs, there’s no way to look elegant when you try to arrange these sticky chicken wings in a plate.
INSTRUTIONS:
Mix Marinade ingredients
Place wings in large bowl, pour over Marinade and toss well. Set aside for 10 minutes - do not marinate for longer than 1 hour
Preheat the oven to 180C
Line baking tray with foil then greaseproof paper
Shake excess marinade off wings (but reserve the marinade) and spread on baking tray
Bake 45 - 50 minutes, basting with a brush at 25 minutes and 35 minutes, using the reserved marinade and juices on the tray.
The meat should be able to be pulled off the bones quite easily, they should be just starting to char on the edges and a sticky, dark red/golden colour all over.
OPTIONAL: Sprinkle with garnishes (coriander/cilantro leaves, sesame seeds, chilli, sliced shallots/scallions)
serve!
Tips:
1. Lemon juice can be substituted with rice vinegar - or any white / clear plain vinegar (not balsamic)
2. Chinese Cooking Wine (Shaoxing Wine) best subs are Mirin (reduce sugar by half) or dry sherry. Next best - cooking sake, drinking sake or other rice wine. No alcoholic sub - chicken broth/stock.
3. Soy sauce - use light or all purpose. Do not use dark soy sauce - it's far too intense!
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