Source: http://rasamalaysia.com
Ingredients:
Chicken wing, mid-wing portion, ~450g
Marinade:
Honey, 1 tbsp
Light soy sauce, 1 tbsp
Salt, 1/8 tsp
Tumeric powder, 1/8 tsp
Chilli powder, 1/8 tsp
Young ginger, peeled & extract juice, ~2 inches length, 1 pc
Method:
1. Extract ginger juice. Mince ginger, using motar or food processor, and squeeze out juice. Discard pulp.
2. Prepare marinade. Add extracted ginger juice to other ingredients for marinade and mix well.
3. Marinate chicken. Add chicken to marinade. Cover and leave to stand in refrigerator for 1-2 hrs.
4. Preheat oven at 190 degC. Bake chicken in oven, about 10 mins for each side, till it get cooked. For the look illustrated in photo, after remove from oven, grill over direct flame for a while.
Source: http://www.seasaltwithfood.com
Serves 6-8 as part of a shared meal
Ingredients:
Chicken wing, ~1 kg
Marinade:
Honey, 3 tbsp
Lemon juice, 5 tbsp
Garlic, peeled & minced, 2 cloves
Chilli flake, 1½ tsp
Light soy sauce, 1 tbsp
Black pepper, grounded, a dash
Cooking oil, 2 tbsp
Method:
1. Prepare chicken. Clean and pat dry. Cut each wing into 3 parts: drumlet, mid-wing & tip.
2. Prepare marinade. Mix all ingredients well.
3. Marinate chicken. Toss chicken parts into marinade and mix well. Cover and let it stand in refrigerator for 4 hrs.
4. Preheat oven at 175 degC. Bake chicken covered in oven for ~20-15 mins. Then remove cover and grill chicken with direct heat for ~2-3 mins on each side.
Serving:
1. Serve warm or at room temperature.
Source: http://www.thegoodmoodfoodblog.com
Serves 6-8 as part of a shared meal
Ingredients:
Chicken wing, 12 pcs
Marinade:
Chinese sweet chilli sauce, 1 cup
Worcestershire sauce, 1 tbsp
Garlic, peeled & minced, 2 cloves
Young ginger, ~1 inch length, peeled & minced, 1 pc
Honey, 2 tbsp
Chinese five spice powder, 1 tsp
Sesame oil, 1 tsp
Corn flour, 1 tsp
Juice of 1 lemon
Garnish:
White sesame seed, toasted, 1-2 tbsp
Spring onion, chopped, some
Method:
1. Prepare chicken. Clean and pat dry. Cut each wing into 3 separate parts: drumlet, mid-wing & tip.
2. Prepare marinade. Mix all ingredient well.
3. Marinate chicken. Add chicken to marinade. Mix well, then cover and leave to stand in refrigerator for at least 30 mins.
4. Preheat oven to 200 degC. Heat chicken parts in oven for ~30 mins on each side.
Serving:
1. Sprinkle toasted sesame seeds on chicken and garnish with chopped spring onion before serving.
Source: http://ravenouscouple.blogspot.com
Serves ~10 as part of a shared meal
Ingredients:
Chicken wing, ~1 kg
Coating flour:
Wondra flour*, 1 cup
Salt, 1 tsp
Pepper, 1 tsp
Soy Ginger Sauce:
Water, 1 cup
Young ginger, thinly sliced, 1 cup
Light soy sauce, 3 tbsp
Brown sugar, ½ cup
Rice vinegar, ¼ cup
Honey/corn syrup, 2 tbsp
Korean fermented chilli**, 1-2 tbsp
Sesame seed (optional), roasted, ¼ cup
* Wondra brand instant flour is a low protein, pregelatinised wheat flour. It can be substituted with all purpose flour for use in thickening purpose or with cake flour for use in baking purpose.
** Can substitue with Rooster brand garlic chilli or red pepper chilli flakes.
Method:
1. Prepare chicken. Clean & pat dry. For easy eating, it is best to cut each wing into 3 separate parts: drumlet, mid-wing and tip.
2. Coat chicken. Mix well coating flour ingredients. Add in chicken parts and ensure all are evenly thinly coated.
3. Heat oil to 175 degC. Deep fry chicken parts first round for ~5 mins. Dish out and drain off excess oil.
4. Increase heat to 180 degC and deep fry 2nd round, for ~5-8 mins till golden brown. Dish out and drain off excess oil.
5. Prepare sauce. In a saucepan, except for honey, heat all other sauce ingredients and bring to boil. Add in honey at this point, stir well till sauce reduces by half and thickens. Lastly, add in toasted sesame seeds.
6. Add in 2nd fry chicken parts. Toss well to ensure sauce is thinly coated well evenly.
Serving:
1. Serve with steamed rice.
Source: http://www.insanitytheory.net
Serves 6-8 as part of a shared meal
Ingredients:
Chicken wing, cleaned, ~3 kg
Marinade:
Milk*, 1 cup (or ~16 tbsp)
Salt, 2 tsp
Pepper, 3 tsp
Sugar, 2 tbsp
Ginger, peeled & minced, ½ tsp
Garlic, peeled & minced, 5 cloves
Red onion, grated, ½ unit
* Can substitue with soya milk
Coating flour:
Korean curry powder, preferred Ottugi brand, 3 tbsp
Potato starch, 8 tbsp (or ~½ cup)
Tempura flour, 24 tbsp (or ~1½ cup)
Sweet & Spicy Sauce:
Onion, diced, ½ unit
Tomato sauce, Western style, 1/3 cup
Sweet chilli sauce, ½ cup
Worcestershire sauce, 1 tbsp
Chilli flake, 2 tsp
Water, ½ cup
Cooking oil, 1 tbsp
Garnish:
Spring onion, chopped, some
Method:
1. Prepare wing. Cut each wing at joints into 3 separate parts: drumlet, mid-wing & tip. Cut off thick chuck of skin from mid-wing. Make 3 slits on each drumlet and mid-wing to enable marinade to be more effective.
2. Mix well marinating ingredients.
3. Add in chicken parts and toss well to ensure each is evenly coated. All it to stand for 1 hr, then drain well for at least 15 mins.
4. Place ingredients for coating flour in a plastic bag and shake well. Add in drained chicken and ensure all parts are evenly coated.
5. Fry chicken wings. Heat oil to 160 degC. Shake off excess coating flour before frying in hot oil. Deep fry each side for around 5 mins, till light golden brown. Dish out and allow to drain.
6. Increase oil temperature to 180 degC. Return chicken to oil for 2nd deep fry. Fry ~ 5 mins on each side till golden brown. Drain oil.
7. Prepare sauce. Stir fry onion with oil till it softens. Add in remaining ingredients. Stir well and allow it to simmer till thicken slightly.
8. Add in fried chicken parts, a few at a time, and allow sauce to thinly coat each piece evenly. If too much sauce coated, it will overpower other flavours in chicken.
9. Dish out.
Serving:
1. Sprinkle chopped spring onion on chicken and serve with steamed rice.
Source: http://www.tasteofhome.com
Serves 6-8 as part of a shared meal
Ingredients:
Chicken wing, ~1 kg
Marinade:
Light soy sauce, 8 tbsp (or ~½ cup)
Water, 5 tbsp + 1 tsp (or ~1/3 cup)
Sugar, 4 tbsp (or ~¼ cup)
Sesame oil*, 2 tbsp
Spring onion, sliced, 4 stalks
Onion, medium size, sliced, ½ unit
Garlic, peeled & minced, 2 cloves
White sesame seed, roasted, 1-2 tbsp
Pepper, a dash
* Can substitute with olive oil
Method:
1. Prepare marinade. Roast sesame seed in oil free pan. It is ready for use once 3rd sesame seed "jumps" in heated pan. Mix all marinating ingredients well.
2. Clean chicken wings and cut each wing into 3 individual parts: tip, wingette & drumlet. Add parts to marinade and coat well. Cover well and keep in refrigerator for 2-3 hrs or overnight.
3. Preheat oven at 175 degC. Place chicken on shallow rack baking pan and bake uncovered for 30 mins. Turn over and bake for 20 mins or longer till tender.
Serving:
1. Serves with steamed rice.
