You do not need an expensive air fryer to make crispy chicken wings. You can now make them in your oven. With NO oil used at all! Yup! No oil, no guilt, no air-fryer, no problem. LOL! I made 8 mid wings that day, and I wished I made more. It was that yummy, because of the crispy skin, and of course that psychological influence that it is almost guilt-free… The secret is to parboil the chicken before baking. This process removes excess fat from the chicken, allows it to remain tender while baking, and allows it to crisp up using it’s remaining fat. The process is very simple, and the end product is versatile. You can toss it in any dressing you like (bbq, buffalo, or sweet chilli), make a large batch and toss it in different sauces for a party, or it is yummy on its own too! If you do not live in Singapore, you can easily get premade sambal chilli sauce in any Asian grocery store. 😉
Have you taken part in the current Mayer Airfryer GIVEAWAY? Details below.
First, you parboil your wings in a pot of salted water. This helps with crisping up the wings.
Drip dry and pat dry wings then season.
Bake at at 230 for 25 minutes.
Meanwhile mix your sambal for coating.
Flip the wings and bake for another 5-10 minutes.
Toss crispy wings to coat.
Baked Sambal Chicken Wing
- 8 pcs mid wings
- 1-2 tbsp sweet sambal chilli sauce I used Lee Wee Brothers
- Seasoning spices to taste I used a garlic and onion blend
- Salt and pepper
- Pot of salted water pasta/sea water salty
- Splash of hot water
- Preheat oven to 230C
- 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 whatever dry spices you want.
- 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 25-30 mins on 230C.
- Flip and bake for another 5-10 mins.
- Meanwhile, in a mixing bowl, place 1-2 tbsp of sambal chilli.
- My sambal was thick, so i added 1 tsp of hot water to get this consistency for a more even coating.
- Toss crispy baked chicken in the sauce to get it evenly coated
- Serve as appetizer or with white rice.
To take part in the Mayer Airfryer + Baking Tin Giveaway, simple complete the rafflecopter below.
a Rafflecopter giveaway
This giveaway ends on Tuesday, August 11, 2015 at 12:00 a.m. Singapore time (GMT+8). The winner will be selected by random.org and will contacted by email. The winner will need to respond within 48 hours. If there is no response from the winner after 48 hours, another winner will be selected. Meet up required for prize collection, therefore it is open to Singapore entrants only.
Lemongrass Honey Crispy Baked Wings – Delishar18 July, 2015 at 4:37 am
[…] 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 […]
Amy1 August, 2015 at 12:35 pm
boiling the wings first to crisp them up in oven is a first for me! will try this tip!
Emily Jyn1 August, 2015 at 12:45 pm
Hi thanks for sharing your recipe! I love easy-cooked meals as I am always on the run, juggling between taking care of my parents and working. Hope to see more recipes using the Mayer Arfryer which i dearly wish to win.
I tried making the chicken lettuce wrap which was easy peasy and my family loved them! 😀
A Walk With Aud1 August, 2015 at 5:55 pm
Would love to try this recipe with the mayer air fryer!
Steven Teo1 August, 2015 at 10:49 pm
Thanks for the giveaway! It would be great to see recipes for little peeps perhaps? 😀