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Thursday, November 15, 2012

Roasted Chicken Wings

There are so many versions/flavours of roast chicken wings which I have in hand. This sometimes makes it difficult to decide  which to do first.  Anyway, a simple one this time where the marinating ingredients are easily available in any kitchen.
I'm making quite a number cos' it's for a family gathering over the weekend but the recipe here is for making 10 pieces chicken wings.  Moreover, the chicken seller has offered a discount too.
10 pieces chicken wings - cleaned and pat dry
a few tablespoons of honey
Marinating Sauce [Mix Together] for chicken
3 tbsp sweet chilli sauce
2 tbsp light soy sauce
1 tbsp BBQ sauce [Can replace with worchester sauce]
1 tbsp dark soy sauce
1 tbsp shaoxing wine
1 tbsp sesame oil
1 tbsp oil
dash of pepper to taste
salt to taste
  1. Mix marinating ingredients in a bowl.  Taste to adjust seasoning.
  2. Add in cleaned and dried chicken wings.  Mix well to coat with sauce.
  3. Transfer to a container, cover and refrigerate for at least 1-2 hours or overnight.
  4. Line baking tray with aluminium foil.   Grease lightly with some oil.
  5. Arrange the wings in the tray and bake in preheated oven at 200 degrees C for 15 minutes.
  6. Turn over chicken wings, baste with balance marinating sauce and continue to bake for another 10 minutes.
  7. Turn over chicken wings again and brush with some honey.  Baked/grill for another 5-10 minutes or until chicken wings are cooked and well glazed.
  8. Rest for 5 minutes before serving.

I'm sharing this post with Muhibbah Malaysian Monday [November/Decemebr 2012] hosted by Suresh of 3 hungry tummies


Phong Hong said...

Kimmy, delicious chicken wing! I am having a family gathering soon. I think it is quiet practical to serve chicken wings. Will use your recipe :)

Esther@thefussfreechef said...

you are right, sometimes its hard to just decide on what flavour for the roasting haha. This is a nice combination, ever reliable and popular.

kimmy said...

Hi Phong Hong, good option for gathering. Easy to prepare and not oily chicken wings compared to deep fried. There is a layer of sliced big onions below the chicken wings which absorbs the flavours, juice and fats of the meat. This is optional.

kimmy said...

Hi Esther, my family members did suggest several other flavours. There is a long line up. Life is wonderful, isn't it - so much varieties and choices.

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