My husband and myself love to eat chicken wings. He loved to eat fried chicken wings because of the crispy skin. I have been collecting various ways of cooking it. Most of them needs to be deep fried. But due to my diet and laziness of deep frying, I have not tried any except the Har Cheong Chicken Wings. The other times I have tried the simple way of baking chicken wings with hoisin sauce, soya sauce and oyster sauce. But my husband says not crispy enough. So I have been trying to achieve crispy skin with the baking method.
After checking the net, I found a few tips in achieving the crispy skin. First one is to make sure you pat the skin dry. The second tip is to switch the oven to grill or broil function when the chicken is almost done. Well, I have followed the tips and this time round the skin is crispy! For this recipe, I learnt it from 吃饭皇帝大again! Hehe by now you should know I am a fan of this taiwanese cooking show. You just need a few ingredients and it turns out delicious! A great finger food (which is different from typical fried or baked chicken wings) for any party.
Ingredients:
1) 20 mid joints chicken wings
2) 3 tablespoons of curry powder
3) 2 tablespoon of ginger powder
4) 2 tablespoons of garlic powder
5) 2 teaspoon of masala powder (optional)
6) 2 tablespoon of oyster sauce
7) 4 tablespoon of oil (i use olive oil)
Steps:
1) Pour all the powder spices in a ziploc bag. Shake well so that they are mixed well.
2) Add in the oyster sauce and oil. Shake well so that they are mixed well.
3) Put the chicken wings inside the ziploc bag. Give it a good shake to distribute the seasonings evenly.
4) Put in the fridge to marinate overnight.
5) Put the wings on a baking tray and bake them in a preheated oven (around 200 degree C) for around 15 to 20 minutes. For the last 5 minutes, turn to grill or broil until the skin turns darker. Be careful not to burnt the skin.
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