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Oven baked chicken wings

 


Have you ever tasted the grilled chicken wings from the night food market? Can you picture the air filled with the aroma of grilled chicken wings? Who does not like finger licking good chicken wings? You may bake it or grill it using the same recipe. For today, set aside your thoughts about grilling. Instead, let's go for the easy method to bake it. 

You may bake in an air fryer as well if you are making a small batch. I always bake in a big batch, so baking in an oven is my wise choice.




These easy-to-make BBQ baked chicken wings are flavorful and soft. Marinating the chicken is an essential step in creating mouthwatering baked chicken wings.  The chicken was softer because of the marinating. It is a process that is done for 30 to 45 minutes before baking the meat, or preferably overnight. Through this process, the chicken will become moist and flavorful as it absorbs the marinade.

I'm not marinating with store-bought barbecue sauce. Chinese cuisine marinades are what I typically use to marinade my chicken wings. The wings' caramel-skinned appearance after baking makes them incredibly appealing.


The trick to getting sauce sticking on meat is to bast the sauce on after the meat has cooked through most of the way. To ensure the surface is going to be done releasing moisture and have sufficient texture to allow the sauce to stick. Bast the sauce before the last 10 to 20 minutes of cooking.

You'll be hooked by these oven-baked barbecue chicken wings! They are so addictive that after you take that first delicious taste, you won't be able to stop!


 INGREDIENTS

15 pcs chicken wings, cut at the joint

5-6 pcs red shallots, minced

1 tbsp minced garlic

1 tbsp light soy sauce

1 tbsp dark soy sauce

1 tbsp oyster sauce

1 tbsp Shaoxing wine

½ tbsp white / black pepper

½ tbsp sesame oil

½ tbsp salt

120g sugar

Some butter to grease the baking pan

 


METHOD

1. For the rub, combine all the marinade ingredients in a bowl, mix it until sugar melts. Rub it all over the wings, let the wings marinate for 30 to 45 minutes, best leave it overnight.

2. Lining a tin foil on the baking sheet, grease the foil with butter to avoid the wings from sticking.

3. Preheat the oven at 220°C, lay the wings out evenly on a baking sheet, bake the wings for 45 minutes. Reserve the marinade.

4. Using a fine mesh strainer, remove the marinade's minced shallots and garlic. After bringing it to a boil and tasting the gravy, reduce it further to concentrate the flavour if it's too thin. If you want the gravy to be thicker, you can stir in some slurry. You can add a small amount of dark soy sauce to the gravy to make it look darker.

5. Flip the wings over every 10-15 minutes and baste with the marinade sauce.

6. Bring the baking tray to a higher rack to bake for the last 5 minutes to allow caramel appearance. (keep close eyes on the wings to avoid over burning) Once the wings have gotten a light char on each side, remove them from the oven, squeeze some calamansi juice on top of the wings before serving.

 

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