Baked chicken wings Asian style
Sensational, sticky, super aromatic wings with meat falling right off the bone
Equipment
- 1 bowl
- 1-2 oven trays
- baking paper
- sharp knife
Ingredients
- 1½ kg chicken wings
- 2 tsp sesame oil
- 3 Tbsp soy sauce
- 3 Tbsp oyster sauce
- 2 Tbsp lemon juice
- ¼ cup semi-sweet white wine or stock/water
- 3 Tbsp cane sugar or honey
- ¼ cup ketchup or passata
- 4-5 cloves of garlic finely chopped
- 2-3 cm piece of fresh ginger peeled and grated/chopped
- 1½ tsp five spice
For serving
- chopped spring onion, sesame seeds optional
Instructions
- Wash the wings. Cut off the thin ends. You can freeze them and use them for broth.Divide the remaining wings into two parts by cutting along the joint.
- Mix all marinade ingredients well in a large bowl. Add the chopped wings and mix, making sure that each wing is thoroughly covered with the marinadeSet aside for 15-20 minutes. Meanwhile, preheat the oven to 180℃ and line baking trays with baking paper
- Shake off any excess marinade from the wings and place them on baking trays, being careful not to crowd them too much
- Bake for 50 minutes. Halfway through baking, brush the wings again with the remaining marinade
- The baked wings will be sticky and beautifully dark brown, and the meat should fall off the bone without any problems
- For a better effect, sprinkle the baked wings with chopped spring onions and sesame seeds