Recipe: Finger-licking roasted chicken wings 烧鸡翼

It's finger-licking good!

I have a weakness for chicken wings, especially those that have been grilled, roasted or deep fried. At home, we only cook the grilled or roasted versions since it is more healthy and creates less mess in the kitchen. This recipe comes from my friend, Jessie and when I first saw it on her blog, I knew that I wanted to make these, pronto! I did and for some reason, I thought I have posted this recipe here and only saw that it was sitting in my draft folder when I doing some spring cleaning on my blog.

Roasted chicken wings

The deep caramelised skin looks simply tempting, doesn't it? It tastes as good as it looks, and we love making this for dinner and even lunch sometimes when I'm feeling really greedy. My kids love chicken wings too, so if you come to our home on "chicken wing night", you will find all of us with a chicken wing each in our hands, oil down our chins, savouring the chicken wings and then licking our fingers after.

If given the choice I would only buy the wingette but we don't get that option at the wet market here (you need to get both the wingette and drumette) but luckily for me, Baby D and his daddy likes that the drumette. Win-win for the whole family.

I have made this countless times now, so I know this recipe is great. The only thing that I have changed is that I have increased the light soy sauce since I prefer mine a little saltier. Hands up, who wants a wing? ;)

Btw, don't forget to join me beginning 1 August 2013 for Little Thumbs Up event that I will be hosting. Cook any recipes containing "eggs" and link up to my post next month. Thanks in advance for your support! :)

Finger-licking roasted chicken wings (烧鸡翼)
Recipe by Baby Sumo, adapted from Jessie-CookingMoments
Preparation time: 10 minutes
Cooking time: 50-55 minutes
Serves 3-4

Ingredients
1kg chicken wings (approx. 10 no)
3-4 cloves garlic, crushed
3 tbsp extra virgin olive oil
1 tbsp soft brown sugar
1 1/3 tbsp honey
1 1/3 tbsp Dijon mustard
3 tbsp Worcestershire sauce
1 1/2 tbsp light soy sauce
2/3 tsp sesame oil
2/3 tsp paprika
2/3 tsp salt
1/3 tsp five spice powder
1/3 tsp ground ginger
1/2 tsp garlic powder

To garnish
4 basil leaves, thinly cut


1. Wash the chicken wings and pat dry with kitchen towel.

2. Mix all the ingredients (except chicken wings) in a large bowl. Place chicken wings in the bowl and mix, ensuring each piece is coated well with the sauce. Cover with cling wrap and refrigerate for at least 6 hours or overnight.

3. Line a large baking tray with aluminium foil. Place the chicken wings in a single layer on the lined tray. Pour half the marination sauce evenly over the chicken wings.

4. Cook for 30 minutes in a 170°C pre-heated oven in lower shelf. After 30 minutes, flip the wings to the other side, add the remaining marination sauce and cook for another 20 minutes or until golden. Remove some of the marinade which has pooled on the baking tray - this can be used as a dip for your chicken wings later.  If you find that the chicken wings skin do not look as crispy or golden as you would have liked it, then place the baking tray on the higher shelf under the grill for 4-5 minutes. This will give the chicken wings a nice, crispy skin. Remember to watch your wings, as you do not want them to get burnt at this point. Remove from oven, garnish with basil and serve immediately.

5. You can reduce the remaining marination sauce in a saucepan as a dipping sauce, if you please.

For dinner, we would supplement the chicken wings with some sides such as roasted pumpkin with rosemary and thyme.

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*I am submitting this to Little Thumb's Up "Ginger" event hosted by Alvin @ Chef and Sommelier.