Oven-Baked Crispy Chicken Wings

This is a very simple yet fantastic recipe to share.

These chicken wings are so crispy that you will mistaken them as coming out from the deep-fryer! Yet, they are oven-baked, not deep-fried with oil. Healthier and delicious! They will appear on my dinning table very regularly from now onwards.

The recipe is adapted from Seasaltwithfood, with slight variations to the marinating ingredients and adjustment of oven temperature/baking time to suit my oven setting.

Ingredients

• 12 Chicken Wings, tips removed
• ½ Cup All-Purpose Flour
• 1 tsp Baking Powder
• ¼ tsp Baking Soda
• 1 tsp of Smoked Paprika Chili Powder
• 1 tbsp of Canola Oil

 

Marinate


• 2 Stalks Lemongrass, crushed and sliced
• 1 Tsp Smoked Paprika Chili Powder
• 1 Tbsp Chili Sauce
• 2 Tbsp Freshly Squeezed Kaffir Lime Juice
• 1 Tbsp light soy sauce
• 1 Tbsp Canola Oil

 

Method

1. Marinate the wings with the marinating sauce for about 4 hours, or overnight.
2. An hour before baking, line a large baking pan with foil. Place a wire rack on top of the prepared pan. Combine the flour, baking powder and baking soda together in a shallow dish.
3. Remove the wings from the marinate and place them individually into the flour mixture to coat them evenly with flour.
4. Arrange coated chicken wings in a single layer on top of the wire rack. Allow the chicken wings to dry out on the kitchen counter for an hour before baking.
5. Preheat the oven to 200˚C. Drizzle a little oil on top of the chicken wings and bake for about 12 minutes on each side (until they appear golden and crispy).
6. Serve the crispy wings warm with a squeeze of fresh lime juice over them, and chili sauce for dipping, if desired.