- 1
- 240 mins
- 265 mins
Ingredients
- 8 ~10 chicken wings
- 2 tablespoons honey
- 1/2 tablespoon warm water
- 1 tablespoon oyster sauce
- 1/2 tablespoon vegetable oil
- 1 teaspoon salt
- 1 tablespoon light soy sauce
- 6 garlic cloves, finely chopped
- 2 teaspoons black pepper powder
Preparation
Step 1
Stir fry
The sauce I used combines chopped garlic, oyster sauce, vegetable oil and light soy sauce. The marinade sauce is the soul of baked wings. Generally a longer marinade time can help the chicken wings absorb the taste.As a big fan of chicken wings, I made different types of chicken wings for example,
Both mid joint or chicken drumettes are ok for this recipe depending on your own preference. I love mid joint and my husband loves drumettes. So I mix those two types together. Firstly after wash the chicken wings, we need to soak them in clean water for around 30 minutes to remove the raw taste.
Drain with pepper. Mix the chicken wings with the sauce in a container.Cover the container with plastic wrap and put into freezer for at least 4 hours. Overnight is best since the longer the marinading time is, the stronger the taste will be. If you are in a hurry, you can cut some scratch on the surface gently to help the meat absorb the taste of the sauce.
Place the chicken wings on the grill and lay one layer of silver paper on the ovenware. Place the grill over the ovenware so the sauce will not sprinkle on the oven.
Serve:
Mix the chicken wings with the marinade sauce in a container and cover with a plastic wrap. Place in refrigerator for at least 4 hours. Overnight is better.
Place the chicken wings on the grill and lay one layer of silver paper on the ovenware so the sauce will not sprinkle on the oven.
Melt the honey with warm water and then brush on the surface of chicken wings evenly.
You can add some other seasonings if you like, for example chili powder.
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