To me, chicken wings are the tastiest part of the chicken, especially when they are grilled, baked or deep fried. Chicken wings absorb marinade quickly which makes cooking chicken wings pretty quick and easy.
In this recipe, I used ginger and honey to marinade the chicken wings. The end result – tender, juicy, flavoursome chicken wings that are finger licking good.
- 6-8 chicken wings, depending on size (cut at the joints, discard tips)
- 1 tablespoon ginger (grated)
- 1 tablespoon honey
- 1/2 teaspoon salt
- 1/2 teaspoon sugar
- 1 teaspoon sesame oil
- 1 teaspoon light soy sauce
- 1 teaspoon dark soy sauce
- 1 tablespoon Canola oil
- 1 teaspoon cornflour
- Garnish: chopped fresh rosemary
1. Put all the ingredients (except cornflour) in a mixing bowl and mix well. Marinade the chicken wings for 1/2 hour.
2. Put a wire rack in a baking pan. Add 2 inches of water to the bottom of the pan. Place marinaded chicken wings on the rack. Reserve marinade for later use.
3. Bake at 160C (fan forced) for 10 minutes. Flip over and brush with marinade. Continue baking for another 10 minutes or until chicken is cooked through.
4. Flip over again and brush with marinade. Raise oven temperature to 180C and bake for another 5 minutes on each side until golden. Remove to a serving dish.
5. Mix 1/2 teaspoon of cornflour with the remaining marinade and pour the mixture into the pan. Stir with the juice collected at the base of the pan. Coat the chicken wings with the mixture and sprinkle some chopped fresh rosemary (this is optional) on top.