I realise Asian baked chicken wings is not a very descriptive dish name but bear with me. This recipe was inspired by a Peruvian dish called “chicharrón de pollo”. As you may or may not know, there has been a large influx of Chinese migrants in Perú, particularly between the late 1800s and the early 1900s.
I tweaked the recipe to use chicken wings instead of breast and baked instead of fried. The wings have enough fat (and there’s a bit of sesame oil in the marinade) so they don’t need to be fried. Serve it with steamed or stir-fried vegetables of your choice.
Asian baked chicken wings
- 6 chicken wings (600-700 g)
- 1 tsp tamari (e.g. Honest To Goodness)
- 1 tsp oyster sauce
- 1/2 tsp sesame oil
- 1/2 tsp cooking rice wine
- 1/2 tsp five spice powder
- 1/2 tsp rice or tapioca starch
- 1/4 tsp fine sea salt
- 1/4 tsp five spice powder
- juice of 1 lime
- steamed or stir-fried vegetables
- Place wings in a bowl and marinate with the rest of ingredients. Leave at room temperature for 30 minutes.
- While chicken marinates, preheat oven to 220°C (200°C fan-forced).
- Place wings on a tray and bake for 20 minutes or until fully cooked.
- Make dipping sauce ingredients by mixing all ingredients.
- Serve wings with vegetables and dipping sauce on the side.