We miss barbecuing. Before we have kids, our friends and us will often bbq. It's the best thing to do to hang out with friends and to keep each other updated with our lives.The last time we had BBQ was at the public BBQ pit at the park near our place. That was about 5 years ago. We prepared all the food and drinks, our friends just need to bring an empty stomach. After that, most of our friends left for drinks but some came over to our place for mahjong session (with my husband).
The number one food to be included for our BBQ is chicken wings. It's a must have. But then, we always use ready-made marinades. I didn't know how to cook then. Hmm.... maybe really simple cooking like frying an egg. hahaha ... Yeah, my poor husband has been my food tester for many years before he is served with decent food. I have to thank him for this food blog I have now.
Ingredients:
- 10 Chicken Wing, I'm using mid joints only.
- 2 teaspoon Butter or Oil
- 1 tablespoon Light Soy Sauce
- 1/3 tablespoon Chinese Cooking Wine
- 3 tablespoon Maple Syrup or 1 tablespoon Honey
- 2 teaspoon Sugar
- a pinch of Salt
- Marinate the chicken with marinade over night.
- Place chicken on rack and bake in oven at 160c.
- Boil the marinade till it has reduce by half and thickens.
- Add in the butter.
- Use the thicken marinade to brush on chicken occasionally.
- Turn over the chicken after 15 minutes.
- Remember to brush on some marinade.
- Reduce temperature to 120c and bake for about 15 minutes or till cooked.
- Remove and serve.
- Reduce temperature of your oven if your chicken gets too burned.
- Try pan frying your chicken on low fire if you don't have have an oven. Just remember to oil your pan with butter or oil.
- Click HERE for printer-friendly version of an original recipe.
wokkingmum,
ReplyDeleteThis is real good, seriously! And I never know that maple syrup can use to marinate chicken wings. I always thought it's just for pancakes.
We love our barbecue too. My family likes to eat BBQ pork ribs, which takes us nearly four hours to make as far as marinating and resting times. We don't make our own sauce, but the method is as important as the dressings.
ReplyDeleteahh yes i remember sapu the honey on the chicken when it's being bbq hehe
ReplyDeleteahhh yummy...
ReplyDeleteKok,
ReplyDeleteI think it's too expensive to use maple syrup for this but we dont quite like honey. The sweetness of maple syrup is just nice. Try it.
Kelly,
When we do bbq, we dont really care how it's done. :p hahaha ... the most important thing is the get-together so sometimes the meat get burned. LOL
Jazzmint,
Haha ... Nice yah. :)
Andaliman,
Thanks!
This is the first time I try your recipe. I use honey but still super yummy... Maybe I'll get some Maple Syrup and try that too! Thanks ;-)
ReplyDeleteRene,
ReplyDeleteGlad you like it. If you use Maple Syrup, the taste will not be so strong. It's lighter in the taste. You may not like it. Buy it if you have other use too.
I'm going to try this next Monday on our gathering BBQ night, thanks for sharing :D
ReplyDeleteRachel,
ReplyDeleteYou're welcome. Hope you and your friends will enjoy it. :)
how to grill until its black black n yummie??
ReplyDeletei tried with garlic teriyaki last week but my chicken wings turn out soggy...too much marinate??
Fashionasia,
ReplyDeleteThe burns came from the sugar and honey. ;)
Yours are soggy? Did you bake/grill them on rack? So that excess sauce will be dripped away from the wings. If not, you have to that the wings are not dripping wet with sauce when you send into the oven. You just brush the wings with the marinade. But baking on rack is the best. The skin will be thin and crispy. ;)
Hi
ReplyDeleteI have an oven but I have never try using it for bbq.
When you mentioned placing the chicken on the rack, do you mean on the rack or can I place an aluminium foil on top of the rack so that cleaning is easy
Thanks
Qing,
ReplyDeleteYou can but the oil will not be drained away from the chicken. You will be like 'frying' it with the oil below it. So may want to 'crumble' the foil a little so the oil have some where to drain to. :)
Dear WokkingMum, thanks for such a wonderful recipe. I've tried this recipe a few good times and each time, it turned out to be successful and was a big hit with my friends. I sometimes like mine soggy and juicy so I bake it ona tray. On times when I like it crispy and thin, I bake it on a rack or made a lot of these for a BBQ party! Both ways were awesome. Thanks again.
ReplyDeleteP/S: I reproduced your recipe with slight modifications in my blog here:
http://cookingquinn.blogspot.com/2008/12/spicy-baked-wings.html
Is it alright with you? Hehe, now got one phrase saying 'No part of the content may be reproduced without prior written consent from WokkingMum' so a bit scared :p
See ya!
Quinn,
ReplyDeleteYou are very welcome. :)
Sure you can modify it. I dont have problems with it.
That copyright thingy is a 'warning', for my own protection lah. I tried using wordpress once and someone duplicate many of my posts, Word by word and copied the photo by crop off the url. :(
But then with the copyright thingy, people still copies. I know at least one of them copying part of my post. This person copied a herbal dish I did and did a herbal dish of her own but the thing is the herbs she used is different from her photo.:P
Anyway, dont worry. You are always so nice to link back your recipes to mine.