Ben asked for his favourite Baked Chicken Wings. He loves whole chicken wing instead of just drummet or winglet.
These Baked Chicken Wings are really good. Luckily, Arkensen does like bones, so we have less a person to fight for them.
- 12 whole chicken wings
- 1 tablespoon dark soy sauce
- 2 tablespoons Rose wine
- 5 tablespoons seafood soy sauce
- 3 tablespoons sugar
- 2 garlic cloves, sliced or 4 slices of ginger
I did not plan to blog this recipe when I made it. So, I only took the picture of the 2 not so common ingredients when I decided to post this recipe.
|Wash and pat dry the chicken wings. Place all the ingredients in a ziplock bag and marinate over night.
If you decide to marinate overnight, use garlic instead of ginger. If you only marinate for 2 hours, you can use ginger. I heard from friends that if you marinate meat with ginger for a long time, it will over tenderize the meat (in Cantonese, the meat will become “mui”).
|Preheat the oven to 375F.
Line a baking sheet with parchment paper.
Discard the marinates.
Place the chicken on the baking sheet with the wing tip facing upward.
Bake for 15 minutes.
The wing tip will brown more than the rest of the wing.
|Now flip the chicken over so that the tip is facing down.
Turn the oven down to 325F. Bake for another 15 minutes.
Here you are, Ben’s favourite baked chicken wings.
You can freeze these chicken wings for some convenient late night snacking when hungry. Place them in a single layer on a baking sheet and place in the freezer for a few hours or overnight. When they are frozen, you can then transfer them to a ziplock bag.
This Post Has 2 Comments
Very glad you showed a photo of the Rose wine as I would have used the other kind of Rosé wine.
I always use right drums only. For it is way more tender than the left one.