Tuesday, November 2, 2010

Oven-Fried Chicken Wings, Revisited

I thought I had found an awesome oven-fried chicken wing recipe two months ago with this recipe. Until I came across these wings, courtesy of Korean American Mommy. Sweet. Tangy. Spicy. Super crispy. These wings surely are finger-licking good and so irresistible.

The flour coating makes for an extra crispy and gorgeous golden-brown skin, plus the hint of curry goes so well with the sweet, tangy and spicy sauce. Five-spice powder or, if you love heat, a mix of cayenne and chilli powder would also be a great substitute for the curry to add some flavour to the wings. Try these. You'll love them!

chicken wings_01

Sweet, Sour and Spicy Chicken Wings
Adapted from Korean American Mommy
Serves 2

2 pounds chicken wings. separated into winglets and drumsticks
1/2 teaspoon black pepper
1 teaspoon salt
1 teaspoon hot chilli sauce
1 large clove garlic, finely minced or grated
1/2 cup plus 2 tablespoons all purpose flour
1 1/2 tablespoons curry powder or five-spice powder
Toasted sesame seeds, for sprinkling

For the sauce:
1/4 cup rice wine vinegar
1/4 cup brown sugar
2 large cloves garlic, finely minced or grated
1 1-inch piece ginger, finely minced or grated
1 tablespoon soy sauce
1 tablespoon hot chilli sauce
Zest of 1 small orange
1 teaspoon cornstarch mixed with 1 tablespoon of cold water

Prepare a baking sheet by lining with aluminum foil and brushing with oil.  Preheat oven to 400ºF.

Place chicken wings in a large bowl. Add the black pepper, salt, chilli sauce and garlic, and mix well. Add the flour & curry powder, sprinkling over the chicken and coating evenly in the same bowl. Coat thoroughly. Shake off any excess flour.

Place chicken wings on the baking sheet and bake for 20 minutes. Turn wings over and cook for an additional 20 minutes and until golden brown.

In the meantime, make the sauce. Add the rice vinegar, brown sugar, garlic, ginger, orange zest, soy sauce and hot chilli sauce in a small saucepan. Bring to boil and simmer for a minute. Add the cornstarch mixture and whisk well. Set aside.

When the wings are done, place wings in a large bowl and toss with the sauce. Sprinkle with toasted sesame seeds on top and serve immediately.


The Food Junkie November 10, 2010 at 2:16 p.m.  

Looks delicious! I like how it's baked and not fried. Must try =)

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