Ingredients
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200g chicken wings
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seasoning
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150ml water
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25g maltose syrup
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320g sugar
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30g salt
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30g chicken powder
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20g ginger powder
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30g Char Siu sauce
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10g sesame sauce
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15g red preserved bean curd
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50ml rose wine
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150ml light soy sauce
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5ml dark soy sauce
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30g lemon slices
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25ml garlic juice
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30ml ginger juice
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50g barbecue sauce
Directions
Tips:
- When marinating the chicken wings (Step2), you can use low heat to enhance the aromatic and flavor.
- You can use different barbecue sauce if you desire.
- Using aluminum foil can protect wing tips from burnt. You can simply remove chicken wings if you don‘t want to use aluminum foil. Because it is only for the appearance of the dishes.
- In step4, rinsing with water is to remove excess seasoning and prevent salty. But do not rinse too much, otherwise, it may ruin the taste.
Steps
|
1
Done
10 minutes
|
Defrost the chicken wings. Remove the remaining feather. Wash and clean. Set aside. |
|
2
Done
5 minutes
|
Drain the chicken wings and add all the seasonings (except dark soya sauce and barbeque sauce) |
|
3
Done
120 minutes
|
Marinate for 2 hours. To enhance the flavor, Stir once an hour. |
|
4
Done
10 minutes
|
Carefully rinse chicken wings with water until excess seasoning removed. Do not rinse too long and never soak chicken wings in the water! |
|
5
Done
5 minutes
|
Evenly rub dark soy sauce on the wings. Use aluminum foil to cover the wing tips (Prevent burned when roasting), |
|
6
Done
20 minutes
|
Preheat the oven to 180 ℃. Roast chicken wings for 20 minutes. |
|
7
Done
5 minutes
|
Remove from heat. Take out aluminum foil and pour over barbeque sauce. |
|
8
Done
10 minutes
|
Put on aluminum foil for wing tips. Then put it back to oven and roast until golden brown, for 10 minutes. |
|
9
Done
5 minutes
|
Take out and pour barbeque sauce on the chicken again. Serve. |
