Chicken

Lemongrass Honey Crispy Baked Wings

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2014-08-05-17-23-40_deco
Some time ago, I shared a Sambal Baked Wings recipe and mentioned that the wings can be tossed in any kind of sauce you fancy. Since my girls are too young to take sambal chilli, I came up with a non-cook child friendly sauce to toss the chicken wings in. We all loved it, and the husband commented that it was really nice!
 
Honestly, I think the sauce would go very nicely with a nice piece of grilled salmon as well, or even as an alternative dipping sauce for Vietnamese rice paper rolls. I’m going to be making these wings again very soon, just because they taste so good, and is a healthier alternative to deep fried chicken wings.
 
Preheat oven to 230C
Combine all the ingredients for the sauce and set aside.
 

Bring a pot of water to boil, add salt.
Do a taste test, it should be salty, very much like sea water.
Parboil chicken for 8 mins.

Remove and place on wire rack, skin side up.
Let the water drip off, then pat dry chicken with kitchen towel.
Season with salt, pepper, garlic and onion powder.
You may want to cut down on the salt by a whole lot as the wings were already cooked in salted water. 
Place in oven and bake for 25 mins on 230C or until chicken is golden and crisp.

 

Flip and bake for another 5-10 mins.

 

When wings are done, remove from rack.
Toss them in the sauce prepared.

Garnish with chopped parsley and serve.

 

 

Lemongrass Honey Crispy Wings
Serves 4
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Chicken Wings
  1. 8-10 chicken mid wings
  2. One pot of salted water
  3. Salt and pepper to taste
  4. 1/2 tsp garlic powder
  5. 1/2 tsp onion powder
  6. Chopped parsley for garnishing
  7. Lemongrass Honey Sauce
  8. 2 stalks lemongrass, soft white ends only, minced
  9. 2 tsp grated galangal/blue ginger
  10. juice of 1/2 lime
  11. 1 tbsp honey
  12. 2 tsp fish sauce
Instructions
  1. Preheat oven to 230C
  2. Combine all the ingredients for the sauce and set aside.
  3. Bring a pot of water to boil, add salt.
  4. Do a taste test, it should be salty, very much like sea water.
  5. Parboil chicken for 8 mins.
  6. Remove and place on wire rack, skin side up.
  7. Let the water drip off, then pat dry chicken with kitchen towel.
  8. Season with salt, pepper, garlic and onion powder.
  9. You may want to cut down on the salt by a whole lot as the wings were already cooked in salted water.
  10. Place in oven and bake for 25 mins on 230C or until chicken is golden and crisp.
  11. Flip and bake for another 5-10 mins.
  12. Garnish with chopped parsley and serve.
Delishar | Singapore Cooking, Recipe, and Food Blog http://delishar.com/

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2 Comments

  • Reply
    Zoe
    19 August, 2014 at 11:15 pm

    Hi Shar Kay,

    Me too… I have to cook non spicy food or both spicy and non spicy to suit the taste of my 5 yo boy… *sign*

    Your chicken wings with sticky lemongrass and honey sounds yummy πŸ˜€

    Zoe

  • Reply
    MonuTeena RecipesPassion
    20 August, 2014 at 3:15 pm

    i likes it πŸ˜›

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