Baked Garlic Chilli Wings - Asian Recipes

Baked Garlic Chilli Wings - Asian Recipes

    You could not find more opposite personalities than mine and my husband’s, especially when it comes to food. He’ll long for a deep-fried hotdog with crisp french fries and I’ll crave something silly like braised tofu. The difficult part about being polar opposites is the choice of restaurant—casual sports bar or the Vietnamese hole-in-the-wall restaurant? 

    But when the situation involves chicken wings, we’re smooth sailing. He’s a drumette guy, I’m flat and flapper gal and we never have to fight at the table.

    These wings are baked after a quick marinate. To intensify the flavor, I like to stir-fry a combination of garlic, lemongrass and chillies then toss the baked wings in to coat. If you don’t have time to marinate the chicken, bake the wings naked. In your wok or frying pan, stir-fry the garlic, minced chilli and lemongrass until fragrant and add the marinade ingredients (minus the garlic). Let cook for 30 seconds to thicken and toss in the baked chicken wings.


    2 lbs (1 kg) chicken wings
    1 tablespoon high-heat cooking oil
    1 fresh chilli pepper of your choice, minced
    2 cloves garlic, finely minced
    1 stalk lemongrass, bottom 6-in (15-cm) thinly sliced, or
    2 shallots, thinly sliced
    2 cloves garlic, finely minced
    /2 teaspoon five spice powder
    2 tablespoons brown sugar
    2 tablespoons hoisin sauce
    2 tablespoons soy sauce
    1 In a large sealable plastic bag, mix together the Marinade ingredients. Add the chicken wings to the bag and seal, squeezing out all of the air. Massage the wings so that the Marinade coats them evenly. Let the wings sit in the Marinade for 15
    minutes to overnight.
    2 Preheat the oven to 375°F (190°C).
    3 Arrange the wings in one layer on a sheet pan. Bake the wings for 20 minutes or until cooked through. Set a wok or large sauté pan over high heat. When a drop of water sizzles and evaporates upon contact, add the oil and swirl to coat. Add the chilli pepper, garlic and lemongrass. Fry until fragrant, about 30 seconds. Take care not to burn the aromatics! Add the baked chicken wings and toss until well coated with the seasonings.

    More Options

    My favorite shortcut for this recipe is to combine a package of
    Chinese roast duck seasoning powder (it comes in a small envelope) with 1 tablespoon of water and use that to marinate the
    wings. I like the NOH brand of seasoning.
    Keep your kitchen clean and grill outdoors instead of bake.
    Grill the wings over direct, high heat, 5 minutes on each side.
    Then move to indirect heat, cover and grill for 10 minutes to finish cooking. Bring your large sauté pan outside too, and when
    the wings are done, clean a section of the grates and place your
    pan directly on the grates, turn your flame to high and sauté the
    aromatics. Toss with the cooked wings.
    You can make the flavors Chinese by replacing the chilli and
    lemongrass with 1
    /4 cup (15 g) chopped green onions and 1 teaspoon grated fresh ginger.

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