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:
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
  1. Preheat the oven to 450 degrees F.
  2. Heat up a big pot of boiling water. Season the water like you would for cooking pasta (taste the
  3. water, it should taste a little repulsively salty, like sea water).
  4. Boil the chicken wings for 7-8 minutes, then remove them to a wire rack so the excess water can
  5. drain off. Let them drip dry a little bit, then dry them well with a paper towel.
  6. Place the chicken wings directly on a sheet pan. Bake the chicken wings for 25-30 minutes on one
  7. side, then flip the wings and bake for another 5 minutes on the other side. The wings should have
  8. crispy crackly golden skin on the side that was in contact with the sheet pan.
  9. In a small saucepan or in the microwave, heat up the hot sauce, butter, evo Char Sui and
  10. cayenne pepper, if using, until melted and combined. Toss the hot wings in the sauce, and serve
  11. 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