Youtor
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Chinese Chicken Wings - Do you prefer flats or drums? • Ingredients - • Chicken - • 1.2kg (2.6lb) - Chicken Wingettes Drummetes (Drums Flats) • Marinade - • 1 tsp (10ml) - Sesame Oil • 2 Tbsp (40ml) - Shaoxing Cooking Wine (Can be substituted for Chicken stock or Broth) • 2 Tbsp (40ml) - Light or Normal Soy Sauce • 2 Tbsp (25g) - Brown Sugar • 1 1/2 Tbsp (30g) - Oyster Sauce • 1 1/2 Tbsp (30g) - Hoisin Sauce • 1/4 Cup (60g) - Tomato Ketchup • 1 Tbsp (20g) - Sambal Oelek or Sriracha Sauce • 1/2 tsp (2g) - Chinese 5 Spice Powder • 5 - Garlic Cloves, Minced or Paste • 20g (0.7oz) - Ginger, Minced or Paste • 1/2 - Lemon, Juiced • Garnishes - • 1-2 - Spring Onions (Scallions), Thinly Sliced • 1 - Birds Eye Chilli, Thinly Sliced (Optional) • 1 Tbsp - Sesame Seeds • Coriander (Cilantro) • Method - • 1. Place the prepared chicken wings into a bowl and add in all of the marinade ingredients. Mix well, cover and let marinate for 20-30 minutes. • 2. Preheat oven to 180.c - 350.f and line a baking tray with baking paper. • 3. Place the marinated wings onto the baking tray and spread evenly so they’re not sitting on top of one another. Bake in the preheated oven for 20 minutes. • 4. Remove the chicken from the oven and baste the wings with the remaining sauce on both sides. Place the chicken back into the oven for 10 minutes. • 5. Repeat the process of basting the chicken one more time and place the chicken back into the oven for a final 10 minutes. The total cooking time is 40 minutes to achieve a nice caramelisation and colour. Remove and let rest for 10 minutes. • 6. Serve the wings in bowls or eat them straight off the tray. Garnish with sesame seeds, spring onion (scallion), and chilli. Dig in. • #dinnerrecipes #chickenwings #shorts
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