This is the 6th and last of my round 2 on experiments for wings.
I tweaked my recipe for Tangy Wings, to add a little sweetness to this version. It is similar to the Thai Tangy Wings, except without the spiciness and the sweetness of honey.
The sweetness here is from the sugar and there's a light aroma of the lemon. This is one of my favourites and there's no stopping at one for me.
Ingredients:
- 12 Mid-joint Wings
- Juice of 1 Lemon
- Zest of 1 Lemon
- 4 tablespoon Light Soy Sauce
- 2 tablespoon Sugar
- 1 1/2 teaspoon Garlic Powder
- 1 1/2 teaspoon Onion Powder
How to do it:
- Combine all ingredients together.
- Marinate overnight.
- Roast the wings in a preheat oven at 200C for 20 to 25 minutes.
- Turn the wings in between roasting.
- Serve immediately
Note:
A friend was telling me how she hated cleaning the rack after roasting and I shared with her on how I was using baking paper to 'roast' all these chicken wing I have shared. I kena 'scolded' for not sharing it earlier. :p So, if you happened to have Glad Bake (non-stick Baking and Cooking Paper), try this.
Place a piece of Glad Bake paper on your baking tray or foil. Roast the wings on the paper as per normal. When you are turning the wings, tilt the tray so the juice, if any will run to the side. The idea is to roast the wings dry and not on the juice. No greasing is required and the paper will not stick to the wings. At the end of the process just discard the foil and the baking paper. No racks to wash and the wings looked perfect too.
I'm not sure if this will work for other baking paper though, so try at your own risk. :P
Please not that I'm not doing a advertorial for Glad Baking Paper. It was the first baking paper I used since I first started baking because I was attracted to its "no need to grease" on the packaging. I was able to bake cookies using the same piece of baking paper over 5 times and I suspect it would be longer. And it works will with other oven cooking too. So you see the reason I'm 'sticking' to it?
i like to make a big batch and freeze :)
ReplyDeleteMasterofboots, A great idea! I sure do that next time. :)
ReplyDeleteI have bookmarked all, hope able to try out soon.
ReplyDeleteI love chicken wings! It is my favorite part of the chicken. And for the idea, thanks a lot!
ReplyDeletehi, can take a pic of the glad bake paper that you using ??
ReplyDelete@Jess, Hope you will like it.
ReplyDelete@Bedframe, Welcome.
@PolarWhite80, It's like http://www.glad.com.au/IgnitionSuite/uploads/images/S066428-3D.jpg except the picture shown are cookies.
Sounds delicious! Have to try it one of these days.
ReplyDeleteHi, here's something off-track...I am going to a place where I will not be able to get hold of pandan leaves. Do you know if pandan essence will work as a substitute for nasi lemak and pandan cakes ? Please advise.> Darita
ReplyDelete@Emy, Hope you will like it.
ReplyDelete@Darita, Yes, you can use pandan essence instead but sparingly.
Hi Elaine, can you suggest how to cook Salmon fish head and its frames? You know how I like sauces, spicy or non-spicy also ok with me.
ReplyDeleteCan't find your email address anywhere so I thought can ask you here if you don't mind.
Hi, where can i buy Garlic Powder and Onion Powder. Thanks
ReplyDeleteI tried this recipe last week. My husband and I loved it! :) This is the first recipe I've tried from your blog. I marinated everything before dashing off to work in the morning. When I came home, I just baked it. It's so easy to prepare and delicious too. I have my husband's stamp of approval to repeat this recipe! Thank you for sharing!
ReplyDeleteKelise
@phoebeluv, Sorry, I have not try cooking fish heads. No fans at home. :P My email is wokkingmum[at]hotmail[dot]com
ReplyDelete@Anon, You can get it from supermarket. I'm using McCormick® brand.
@Kelise, Glad you guys like it. :)