Food

DELICIOUSLY CRISPY ASIAN CHICKEN WINGS

Date: 10 Aug 2017 Author: Jacqui Categories: Food, International Cuisine, Main Dishes, Savory Snacks & Nibbles Comments

IMG_5775

I suppose you know that most cooking involves chemistry and chemical reactions.  I have to say I sucked at chemistry so I just accepted (and very happily too), the result of roasting chicken wings coated in baking powder.  The skin did come so crispy!

The other thing I did notice was that the wings remained small and the reason for this was that the fat rendered whilst they were cooking in a low oven.  Which in a way makes them less fatty too, so another bonus.

I googled many a recipe for baking powder chicken wings and they are made all the same way.

So basically all you have to do is combine the wings with baking powder plus a little salt.  To remember, 1 kg of wings you use 1 tbsp of baking powder.  Do NOT use baking soda, make sure it is baking powder.

Wash the wings, if you wish cut them into two parts or else leave whole, as you prefer. Pat them dry with kitchen roll. Then mix a scant half a teaspoon of salt with the baking powder. Better put less, than more salt.  I then placed the dry wings in a freezer bag, sprinkled the powder and shook them until they were evenly coated.

Now take a baking sheet with a rack so the wings will be raised and the fat will drip down. And place these on the rack.  Place in a preheated oven at 120C, on the middle rack and leave to roast for approximately half an hour, turning half way.

After thirty minutes, put oven temperature up to 200C and move the wings to a higher shelf and leave to roast until they are golden for approximately another 30 to 40 minutes, again turning half way.  Take out and leave to cool down a little before adding the sauce.

Whilst the wings are roasting you can prepare this simple sauce.

Ingredients

  • 3 tbsp Peanut or Vegetable Oil
  • 1/4 cup  Gluten Free Soy Sauce
  • 3 tbsp Sriracha sauce
  • 1 tsp Sesame Oil
  • 1/3 cup Honey
  • 2 cloves of Garlic, minced
  • 1/2 tsp minced Ginger
  • 1 tsp Rice Wine Vinegar
  • Freshly ground Black Pepper
  • Black or White Sesame Seeds
  • Sliced spring onions

Method

Put all the ingredients, except for the sesame seeds and the sliced spring onions, in a pot and bring to a boil. Simmer until it looks syrupy, then take it off the heat. When wings are ready, place in a serving bowl and pour over the sauce, toss the wings until they are covered with the sauce.  Sprinkle them with sesame seeds and spring onions.