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.
- 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
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?