Ingredients
- 1-1.5 kg /2 - 3lb chicken wings, cut into drumettes and wingettes
- Marinade
- 1/2 tsp sesame oil
- 2 tbsp lemon juice
- 2 tbsp Chinese cooking wine
- 1/4 cup soy sauce
- 2 tbsp brown sugar or honey
- 1/4 cup ketchup or tomato sauce
- 2 tbsp hoisin sauce
- 2 tbsp oyster sauce
- 2 tbsp sambal oelek
- 4 cloves garlic, minced
- 1 tbsp ginger, finely chopped or minced
- 1/2 tsp five spice powder
- Garnishes (optional)
- Finely sliced shallots/scallions
- Sesame seeds
- Coriander/cilantro leaves
- Finely sliced fresh chili
Preparation
Step 1
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1. Combine marinade ingredients in a large bowl or in a ziplock bag.
2. Add wings and coat well, then leave aside for 10 minutes.
3. Preheat the oven to 180C/350F.
4. Line baking tray with greaseproof paper.
5. Shake excess marinade off wings (but reserve the marinade) and spread on baking tray.
6. Baste generously once or twice during baking, using up all the remaining marinade (usually for the 2nd baste I just pour the remaining marinade all over the wings).
7. Bake for 40 to 50 minutes until the meat comes off the bone fairly easily and the wings are just starting to char and are a sticky, dark red/golden colour.
8. Optional garnishes to serve: coriander/cilantro leaves, sesame seeds, chilli, sliced shallots/scallions.
NOTES