Perfect Baked Asian Style Chicken Wings
Slightly modified Crispy Baked Chicken Wings by Fifteen Spatulas. Par boiling completely makes this recipe. The secret ingredient is Char Sui.
Author: ifranz
Recipe type: Appetiser
Cuisine: Japanese
Ingredients
- 2 lbs chicken wing pieces
- salt
- 3 tbsp Frank's hot sauce
- 1 tbsp butter
- 1 tbs evo
- 3 tbsp Char Sui chinese bbq sauce
- ground cayenne pepper to taste, optional
Instructions
- Preheat the oven to 450 degrees F.
- Heat up a big pot of boiling water. Season the water like you would for cooking pasta (taste the
- water, it should taste a little repulsively salty, like sea water).
- Boil the chicken wings for 7-8 minutes, then remove them to a wire rack so the excess water can
- drain off. Let them drip dry a little bit, then dry them well with a paper towel.
- Place the chicken wings directly on a sheet pan. Bake the chicken wings for 25-30 minutes on one
- side, then flip the wings and bake for another 5 minutes on the other side. The wings should have
- crispy crackly golden skin on the side that was in contact with the sheet pan.
- In a small saucepan or in the microwave, heat up the hot sauce, butter, evo Char Sui and
- cayenne pepper, if using, until melted and combined. Toss the hot wings in the sauce, and serve
- immediately. Gobble them up while they're still crisp, and coated with sauce. Enjoy!
Notes
Updated note about cooking time: Chicken wings sold in grocery stores vary in size, so if you have
smaller wings, you will probably only need to bake them for a total of 25-30 minutes. I've always done
around 40 for mine, but they've been large wings.
smaller wings, you will probably only need to bake them for a total of 25-30 minutes. I've always done
around 40 for mine, but they've been large wings.