The popular buffalo chicken wings is our family’s favourite. Frank’s red hot sauce is the key ingredient that gives them the ultimate taste. Running low on the sauce which would not be enough for a batch of wings, I decided to prepare them with some Asian condiments from the pantry. Simple, quick and easy, the wings were marinated, baked and served with fried rice. They were super delicious and tempting. Perfect for busy weeknights or relaxing weekends.
Seasoned with grated ginger and various sauces, the wings were marinated for an hour. Baked at 400 F/200 C for 25 minutes on a wire rack set over a lined baking sheet for even distribution of heat. Brushed with the extra marinade that was heated and thickened. The wings transferred back into the oven to lightly char and caramelize the glaze. Sprinkled with toasted sesame seeds and spring onion greens before serving. A crowd-pleaser, addictive and a new family favourite!!!
Seasoned with grated ginger and various sauces, the wings were marinated for an hour. Baked at 400 F/200 C for 25 minutes on a wire rack set over a lined baking sheet for even distribution of heat. Brushed with the extra marinade that was heated and thickened. The wings transferred back into the oven to lightly char and caramelize the glaze. Sprinkled with toasted sesame seeds and spring onion greens before serving. A crowd-pleaser, addictive and a new family favourite!!!
Baked Asian Chicken Wings
(Serves 6)
Ingredients:
30 chicken wings
1-inch ginger (grated)
2 tablespoons light soy sauce
2 tablespoons Sriracha hot sauce
2 tablespoons rice vinegar
1 tablespoon oyster sauce
2 tablespoons toasted sesame seed oil
Method:
Wash chicken wings, drain well and pat dry.
Season wings with ginger and rest of the ingredients. Cover bowl with plastic wrap, refrigerate and marinate wings for an hour or two.
Preheat oven to 400 F or 200 C.
Place a wire rack over a baking sheet lined with aluminum foil. Arrange the wings on the rack and bake for 25 minutes.
In the meantime, heat the leftover marinade to thicken. Brush the wings with the marinade. Transfer them back into the oven to lightly char and caramelize, about 5 minutes.
Sprinkle one teaspoon of toasted sesame seeds and some chopped spring onion greens on the baked wings.
Serve hot with fried rice or hakka noodles.
Note:
(Serves 6)
Ingredients:
30 chicken wings
1-inch ginger (grated)
2 tablespoons light soy sauce
2 tablespoons Sriracha hot sauce
2 tablespoons rice vinegar
1 tablespoon oyster sauce
2 tablespoons toasted sesame seed oil
Method:
Wash chicken wings, drain well and pat dry.
Season wings with ginger and rest of the ingredients. Cover bowl with plastic wrap, refrigerate and marinate wings for an hour or two.
Preheat oven to 400 F or 200 C.
Place a wire rack over a baking sheet lined with aluminum foil. Arrange the wings on the rack and bake for 25 minutes.
In the meantime, heat the leftover marinade to thicken. Brush the wings with the marinade. Transfer them back into the oven to lightly char and caramelize, about 5 minutes.
Sprinkle one teaspoon of toasted sesame seeds and some chopped spring onion greens on the baked wings.
Serve hot with fried rice or hakka noodles.
Note:
