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.
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.