These Tom Yum Chicken Wings cannot be any easier, and the best part is that they are baked and not deep fried! They cook and crisp up in their own fat, and the excess drips off onto the pan. I’m so terribly in love with these babies, and I’m planning to make them again this weekend. My picky 4 year old daughter took a little bite from the inner white part of the chicken. The part where it is least spicy, and although she was taking gulps of water to sooth her burning tongue (remember she has no tolerance for spicy food), she kept asking for more and more. I was pretty torn to see her loving this dish, but yet at the same time watch her little face turn red. That gives me an idea to come up with a kid friendly version! But honestly, don’t worry about this dish being overly spicy. I promise it is not. If the husband and kid can handle it without going into a fit, then anybody can too.
If you like tom yum, do check out my 30 minutes Tom Yum Spaghetti!
Marinate chicken in tom yum paste mixture. Marinate for 4 hours to overnight. I marinated it overnight.
Let marinade drip off chicken, then coat chicken in flour. After you finish coating the wings, preheat your oven to 200C.
Place chicken on lightly greased wire rack (to prevent sticking) and allow to rest for at least 15 mins.
Lightly spray on some oil on chicken wings.
Then bake for 20-25 mins or until golden brown and crisp, turning halfway.
Ingredients (Makes about 10 wings)
- 10 chicken mid wings
- 1.5 tbsp tom yum paste (I used hollyfarm)
- 1 tbsp water
- 1/4 cup plain flour
- 3/4 tsp baking powder
- wedge of lime to garnish
- chopped cilantro to garnish
- some oil
Lightly spray/brush on some oil on chicken wings.
Garnish with lime wedge and cilantro.
Shazzy Karim12 February, 2015 at 10:26 am
I gotta try this! looks delicious
Jamie21 July, 2016 at 1:09 am
Hi! I have tried this recipe many times and it is really delicious! However, there will always be specks of flour remaining on the skin after baking. Could you advise how to prevent this from happening? I do spray oil before baking, but it is not possible to cover the entire area of the skin, if that is the reason. Thank you!
Sharon Lam22 July, 2016 at 3:07 am
Hi Jamie, so good to know that you are enjoying this recipe. Perhaps next time before you bake or spray with oil, dust off extra flour that’s on the wings. All we need is a light coating. Hope this helps.
Joy Tan1 December, 2016 at 11:03 am
Hi Sharon, I tried your recipe n luv e juicy texture of it, can share which brand of tom yum sauce u usually use? Cos I tried mine bit e Tom yum sauce is not strong enough despite marinating overnight. Thank You
Sharon Lam1 December, 2016 at 5:01 pm
Hi Joy, I used hollyfarm. The flavours of the paste is subtle. You can taste it but it’s not strong. You can score the skin of the chicken and push some marinade into it. That’d help.
Grace1 December, 2016 at 12:44 pm
Thanks for sharing n I m gonna do this!
I hv been looking high n low for the grill rack but only found cooling racks for cake so far. Can share where to get this please?
Also, I hv tried your tomyum chicken legs recipe which was so well received that I had to repeat it again n again. Hope to get the rack n do this recipe as I love wings!
Sharon Lam1 December, 2016 at 4:59 pm
Hi Grace, glad to know it was well received! I think I got it from ntuc, where they sell bbq stuff like charcoal and starters. You can try there. 🙂
Serene1 December, 2016 at 1:07 pm
Hi Sharon, could you let me know which rack did you place the wings on in the oven? Should I just place it on the mid rack? Mine oven is built in one. 🙁
Sharon Lam1 December, 2016 at 4:27 pm
Hi Serene, place the wings on the middle rack with top and bottom heat. 🙂
Val1 December, 2016 at 1:46 pm
How to prevent overcoating? My wings like coated with too much flour.
Sharon Lam1 December, 2016 at 5:04 pm
Do allow excess marinate to drip off. Just drop wings and use a light flipping motion. Try not to press or pat flour on top or it’ll just pile on. Sweep or shake of excess flour before laying on rack.
Alicia V. Ng12 April, 2017 at 2:06 pm
Thank you for sharing your recipe.
Can I use self raising flour to replace plain flour and baking powder?
Sharon Lam12 April, 2017 at 2:26 pm
The proportion would be different though. I believe there’s 1 1/2 tsp baking powder in every 1 cup of SRF.
Alicia V. Ng13 May, 2017 at 2:30 pm
Thanks. I will follow the recipe exactly. 😊
Mandy31 August, 2017 at 3:03 am
Hi, do you bake approximately 25 min on each side of the wing? Or do you mean total time to bake both sides of the wings add up to about 25 min? Thanks to advise.
Sharon Lam31 August, 2017 at 10:34 pm
Hi, it’s 25 mins total. Turning it halfway.
Life of Tings20 February, 2018 at 7:42 pm
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