A quick and easy baked chicken wings recipe that is a perfect appetizer for your next party!
Prep Time 30minutes
Cook Time 20minutes
Total Time 50minutes
Author Shireen Sequeira @ www.ruchikrandhap.com
For the marination
1 tablespoonrice wine or milk
2tablespoons light soy sauce
For the sauce
1/4 cup chicken stock *see note
1 tablespoon light soy sauce
1/8teaspoonred chilli powder * optional
2 tablespoonssesame oil
1tablespoonsesame seeds, lightly toasted plus extra for garnish
If you are using whole chicken wings, cut them at the joints, wash and drain on a colander. Then pat them dry. Marinate with all the ingredients mentioned under 'For the marination' and keep aside for at least 20-30 minutes or longer for best results.
Mix the cornstarch with the water to make a smooth paste. Prepare the sauce by adding the chicken stock, light soy sauce and the sugar to a heavy-based saucepan. Bring the mixture to a boil and stir until the sugar has melted. Add the red chilli powder if you are using it. Check the taste and adjust accordingly. Then reduce the heat and add the prepared cornstarch mixture while whisking continuously to prevent any lumps from forming. Whisk until the sauce has thickened, about a minute. Take it off the heat and stir in the sesame oil and the seeds. Keep the saucepan covered in a warm spot
Preheat oven to 220 degrees C. Prepare a baking sheet by lining it with baking parchment. Pat each piece of chicken on a kitchen tissue to remove the extra moisture as this will help them turn crisp. Place the chicken wings spaced well apart, skin side down and bake for 10-12 minutes and flip them and continue to bake for about 10 minutes or till the skins look golden & crisp.
Remove and transfer the wings into a large mixing bowl and pour the sauce over it and shake the bowl lightly until all the pieces are coated with the sauce. Top with more sesame seeds & serve immediately
If you don't have chicken stock you can dissolve 1/2 stock cube (bouillon cube) in 1/4 cup water