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Baked Char Siu Chicken Wings
Ingredient
- 10 pieces of Chicken Wings
- 2 tablespoon corn flour
- 3 tablespoon Honey + 2 tablespoon water (mixed to combine well)
A - Ingredient For Seasoning
- 4 Shallots
- 2 Garlic
- 1 thumb size ginger
- 1 piece Red Fermented Bean ( Nam Yue)
- 1 tablespoon Hoisin Sauce
- 1 tablespoon Sweet Dark Sauce
- 2 dessert spoon Shaoxing wine.
Direction
- Add in Ingredient A into a small bowl and mix until well combine.
- Marinate and Chill in fridge best overnight so the seasoning will penetrate into the chicken wing. I place in a seal container.
- Come the next day. I will remove from the fridge and leave in room temperature for 20 minutes before I start my baking.
- Next I prepare aluminum foil as my baking tray. You may opt not to use the foil as per your preference and place it directly on the wire tray.
- Pour away excess marinated juice/liquid then I sprinkle 2 tablespoon of corn flour and mixed into the chicken . This helps me to speed up my baking time as the corn flour
- will absorb any excess marinated liquid. .
- Spread in on the foil. this are the chicken wings with bones and we are ready to bake.
- When the surface of the chicken starts to dry, flip the other sides to bake.
- Seems like both sides are almost 80% bake and it is time to spread honey on both side of the chicken wing and straight back to the oven.
- Keep flipping so they are evenly bake. Keep your eyes on this if you dont want to burn your chicken wings
- Continue to bake a new batch which is the boneless chicken wing, repeating the same earlier process until bake.
