Recipe: Asian baked chicken wings

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

This recipe was inspired by a Peruvian dish called “chicharrón de pollo”. I tweaked the recipe to use chicken wings instead of breast and baked instead of fried. 

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Total Time 1 hour hr

Course Main Course

Cuisine Asian, Chinese, Fusion, Peruvian

Servings 2

Equipment

• oven

Ingredients

  

Wings

• 6 chicken wings 600-700 g
• 1 tsp tamari
• 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

Dipping sauce

• 1/4 tsp fine sea salt
• 1/4 tsp five spice powder
• juice of 1 lime

To serve

• steamed or stir-fried vegetables

Instructions

 

• 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.

Keyword chicken, chicken wings, dairy free, gluten free, keto, low carb, paleo

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