My family adore chicken wings. We often buy them pre-marinated and occasionally I make my own marinade, but my marinade is a little hit and miss ….and just never tastes as good as the ready to cook version. I know making your own marinade is more economical and healthier (less chemicals and preservatives) but it’s just one of the things I couldn’t successfully reproduce.
I recently stumbled upon a recipe on chinese.food.com and from the listed ingredients quickly realised where I had been going wrong. For 1.36kg or 3lbs of chicken wings, the recipes states you’ll need 3/4 cups of soy sauce and 3/4 cups of brown sugar! Wow, no wonder my chicken wings never taste as good. I would often only add a few tablespoons of soy sauce along with some oyster sauce and perhaps 1 tablespoon of honey.
With the full knowledge that chicken wings are a sometimes food, let’s dive in the deep end and embrace their tastiness in this full fat, full salt and full sugar version!
1 thumb size piece of ginger
5 cloves of garlic
1/2 cup Soy Sauce
2 tablespoons Kecap Manis (dark sweet soy sauce)
1/2 cup Brown Sugar
1 tablespoon Honey
2kg (4.4lbs) chicken wings (1.7 kg (3.7lb) without wing tips)
A few drops of sesame oil (optional for the sauce)
Sesame seeds for garnish
Sliced Spring onions for garnish
Prepare the marinade by putting your ginger, garlic, soy sauce, kecap manis, brown sugar and honey into your blender or food processor and blitz until your ginger and garlic are finely minced. (Thermomix – Speed 10 for 10 seconds)
Take your chicken wings and remove all the wing tips (the tips can be used as part of a chicken stock). Next, joint (cut) your wings into drumettes and wingettes.
Place your chicken in a large non metal baking dish (I like using a 31×22 cm (13×9 inch) pyrex glass baking dish) and pour your marinade over the chicken wings. I know some people like putting the chicken and marinade into a zip lock bag to infuse, but using the baking dish saves me putting it into a bag and then taking it out of a bag which will probably leak on me and later putting into a baking dish anyway. I’m all about maximum impact, minimum effort! 😉
Using a pair of tongs, ensure the chicken wings are well coated in the marinade. Cover with cling wrap and allow to marinade in the fridge for at least 5 hours, but overnight is better.
When you’re ready to cook, preheat your oven to 180 degrees (160 degrees in a fan forced oven).
Take your chicken wings out of the fridge and pour the marinade which has accumulated at the bottom of the baking dish into a bowl. I ended up with about a 3/4 cup of marinade.
Put your baking dish of chicken wings into the oven and bake for 30 to 45 minutes, turning the wings every 15 minutes to ensure they cook evenly. The cooking time will depend on how large your chicken pieces are. Naturally the larger they are, the longer they will take to cook. You’ll know they’re cooked if the juices run clean when pierced with a knife.
While the chicken wings are baking, pour your reserved marinade into a small saucepan and heat over a medium heat. Add a few drops of sesame oil and heat until the sauce reduces slightly.
You can drizzle some of the sauce over the cooked chicken wings or serve alongside as a dipping sauce.
Top the wings with a scatter of sesame seeds and sliced spring onions and serve hot to, what will no doubt be a happy and appreciative crowd. 🙂
Enjoy (in moderation)! 🙂