This is my recipe for Asian-style baked chicken wings, which I turn to when I’m not in the mood to do any stovetop cooking. It’s certainly one of the easier recipes on this blog: less than 10 ingredients and minimal cooking involved ;).
The key ingredient for these chicken wings is lime juice. Although limes are probably one of the more expensive fruits out there, I’ve found that they are often an irreplaceable ingredient in certain dishes — lemon doesn’t always cut it! Lime juice in the sauce keeps the chicken moist, and the fruit’s tart, refreshing sweetness goes really well against the heavier saltiness of the soy sauce. It’s become a little luxury I go out of my way to get for myself. Some young women like shoes; I like juicy green limes. Priorities!
One thing to note about the method is that the overall baking time will vary with the oven type and number of chicken wings used. I’ve listed approximate times here, which have worked well with my fan assisted oven. When drizzling the honey (another crucial ingredient that will make the chicken taste absolutely divine!) over the wings in the last 3-5 minutes, do stay by the oven and make sure the sugar does not burn. You want a nice caramelised sheen over the chicken, not black charred bits!
15 chicken wings
juice of 2 limes
5 tablespoons soy sauce
1 tablespoon rice wine (optional)
salt and black pepper for marinating
1 tablespoon vegetable oil, and extra to grease baking foil
2 tablespoons honey for last 5 minutes of baking
0. Pre-heat oven to 200 degrees Celsius.
1. Clean chicken wings under cold water and make sure they are de-feathered properly. Pluck any stray feathers.
2. Pat dry with kitchen roll. In a large bowl, marinate chicken generously with salt and black pepper. After salt and black pepper, marinate with vegetable oil (1 tablespoons should do it). Leave to marinate for at least half an hour. You may want to put the chicken in the fridge; my kitchen is generally cool so I let it sit on the counter-top.
3. Line a large baking tray with aluminium foil drizzled with a little vegetable oil. Arrange wings skin-up on tray when chicken and oven are ready.
4. Mix together soy sauce, lime juice and rice wine together in a bowl. Pour 4/5 of the mixture over wings.
5. Bake wings for 50 minutes in total:
– At 15-20 minutes, baste wings with remaining 1/5 of the sauce, and spoon over any juices that have accumulated in the baking tray.
– At 25-30 minutes, flip each wing with chopsticks (or tongs, if less adept with chopsticks!) so that the underside is facing up.
– At 40-45 minutes, flip each wing back so the skin is facing up. Drizzle honey across the wings. Bake for remaining 3-5 minutes until wings are golden brown — watch the wings carefully as honey can burn very quickly.
6. Serve wings with salad – cucumbers would go well.