Sticky Oven-Baked Wings
Asian Chicken Meat Dishes Oven Recipes
Since you loved the five-spice oxtail, here's a quicker, more practical alternative made with chicken wings. The wings come out sweet, spicy and glazed.
Ingredients
10 chicken wings
40ml soy sauce (20ml regular + 20ml low sodium)
40ml orange juice
2 tablespoons rice vinegar
1 teaspoon sesame oil
1 tablespoon honey
1 level tablespoon brown sugar
2 garlic cloves
1/4 teaspoon chili flakes
1/2 teaspoon Chinese five spice
Servings: 2-3
How to prepare sticky oven-baked wings
- Remove the wing tips (you can freeze them for the next soup). Cut the rest of the wings into their two parts. Wash and then dry well with paper towels.
- Massage the meat with the crushed garlic, chili and Chinese five spice blend.
- In a small cup, mix the soy sauce, orange juice, sesame oil, honey, sugar and vinegar until the sugar is completely dissolved. Pour this marinade over the meat.
- Marinate the meat in the refrigerator for 4 hours, stirring whenever you remember. Remove and let it come to room temperature while you preheat the oven.
- Preheat the oven to 220°C (or 200°C with fan).
- Bake the wings for 1 hour. During this time you need to stir them about every 15 minutes so they absorb the sauce on all sides and caramelize evenly. In the first 40 minutes you won't see much, just the wings gradually browning. The caramelization happens at the end, when the wings get that intense color because the sauce thickens and coats them. Also, the baking time may be shorter (it depends on the size of the pan and the material it's made of). So after 30-40 minutes keep an eye on them and when they look like in my photo, with the sauce like honey, they can be taken out.
Wings with marinade going into the oven
After 20 minutes
After 40 minutes
