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.
Recipe by Lab Notes at http://mrfitzer.com/ifranz/?p=692