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Ingredients
- 6 chicken wings, cut into drumettes and wingettes
- Marinade
- 1 tsp sesame oil
- 1 tbsp lemon juice or rice wine vinegar
- 1 tbsp Chinese cooking wine, sake or sherry
- 2 tbsp soy sauce
- 1 tbsp brown sugar or honey
- 2 tbsp ketchup or tomato sauce
- 1 tbsp hoisin sauce
- 1 tbsp oyster sauce
- 1 tbsp sambal oelek (it can take the full tablespoon)
- 2 cloves garlic, minced
- 1/2 tbsp ginger, finely chopped or minced
- 1/4 tsp five spice powder (optional)
- Garnishes (optional)
- Finely sliced shallots/scallions
- Sesame seeds
- Coriander/cilantro leaves
- Finely sliced fresh chili
Details
Servings 2
Preparation
Step 1
Combine marinade ingredients in a large bowl and set aside. (Marinade time - it is best not to marinade for too long, 1 hour at most, because the salt in the marinade will draw too much moisture out of the wings (making them drier) and also the marinade will become watery making it harder to stick to the wings.)
Add wings and coat well, then leave aside for 10 - 60 minutes.
Preheat the oven to 350F.
Line baking tray with parchment paper.
Shake excess marinade off wings (but reserve the marinade) and spread on baking tray.
Bake for 60 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.
Baste generously every 20 minutes during baking, using up all the remaining marinade (for the final baste, just pour the remaining marinade all over the wings).
Amount Per Serving
Calories 288.3
Total Fat 15.5 g
Saturated Fat 3.7 g
Polyunsaturated Fat 1.1 g
Monounsaturated Fat 1.0 g
Cholesterol 60.2 mg
Sodium 1,426.1 mg
Potassium 70.9 mg
Total Carbohydrate 20.2 g
Dietary Fiber 0.5 g
Sugars 16.0 g
Protein 16.2 g
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