Juyee's Baked Chicken Wing Crumbs 如意的烤雞翅

Many people have asked for my baked chicken wings' recipe.  However, it was difficult to tell people how to do something when I did it by eye.  There were no measurements, just all by eye. 

如意的烤雞翅

Then a brother from my community asked me during Christina's birthday party in 2012, and it took me months to make the wings again and measure what I have used.  Thanks to Nick Sim I am able to post this recipe.

I am marinating around 2 kg of wings today for my neighbour because Mohit has got straight A grades for his A levels and he is going to UCL to read Chemical Engineering and we are celebrating his success.  His mother bought the wings yesterday and I got up at 3 am to prepare the wings for tonight's party. 

You can just print this post out, go to China Town to one of the shops there and ask them to help you to pick up all the ingredients as a number of the sauces are written out in Chinese.  The Romanised letters are HanYu PinYin because I do not know Cantonese.

However, I just want to say something.  You know chicken wings is written as ji1 chi4 雞翅 in Mandarin but in Teochew it is written as goi1 sig8 雞翼 and do notice we use different characters for wings.  Our Cantonese cousins also use the same characters as Teochew people for chicken wings.  哈哈

If you do not have an oven, then just deep fry the chicken wings after coating the marinated chicken wings in flour.

Ingredients

1. 2 kg chicken wings - tips remove and cut each wing in half
2. 20 grams ginger paste
3. 20 grams garlic paste
4. 100 grams oyster sauce 李錦記財神蠔油 - Why? because there is no msg in the sauce and the sauce is not too salty 
5. 2 tbsp soya sauce 金蘭醬油 - Why? because the sauce is not salty and has no msg
6. 1 tbsp Teochew chilli oil 潮洲辣椒油 - because I am a Teochew and this chilli oil does give a special taste to the chicken wings
7. 130 grams cha1shao1 jiang4 李錦記叉燒醬 - chashao sauce [BBQ sauce] Why? because it gives it a wonderful finish and also a very unique taste
8. 28 grams [2 tbsp] honey - if you have no honey, then use golden syrup or just 28 grams of sugar - but honey does taste very good indeed - any brand
9. 2 tsp sugar - if you are a diabetic, then skip this 

I make my own garlic ginger paste

NO salt, no pepper, no sesame oil, no black pepper, no white pepper

enough flour for coating - any flour - rice or wheat flour 

I use Li JinJi's 李錦記 sauces because I trust that brand, except for soya sauce for I find Li JinJi's soya sauces rather salty.  And that is why I use JinLan's 金蘭 soya sauce.

Marinate for at least 6 hours in the fridge 

Marinate the above for at least six hours, overnight would be better.  Coat the chicken wings in flour [rice flour or wheat flour - makes no difference] and bake the chicken wings at 200 C fan assisted oven for 20 minutes. 

Spread the wings out and bake 1 kg of wings each time

Bake the wings in the middle of the oven, turning the chicken wings during the baking process.  Do only bake one tray [which is one kilogram of wings] at any one time or else the steam generated by two trays of chicken wings will not allow the wings to become crispy.  Serve hot while the wings are crispy.  

The second batch of baked chicken wings 

Do give it a go and let me know what you think of your cooking experience.  Thanks for viewing this posting.