Sunday, 4 January 2009
Baked Balsamic Chicken Wings 香烤雞翅
Baked chicken wings is one of our regular dinner dishes and I have been experimenting with the sauces and seasonings used for marinating the chicken. My favourite marinade so far has to be Balsamic vinegar. It helps to tenderize the chicken and gives a great flavour. I also dashed in some Chinese five-spice powder to give it more of an Asian flare.
The left-over sauce from the baked wings goes really well with the rice and I serve it as a side after skimming and de-greasing the top of the sauce.
6 chicken wings, separate mid-wings and drumlets, discard wing tips
1 tsp cooking oil
1.5 tbsp Balsamic Vinegar
2 tbsp soy sauce
Dash of black and white pepper
Dash of Chinese five-spice powder
1 tsp sesame oil
Wash and clean the chicken. Marinate chicken overnight or for at least 4 hours in the fridge.
Pre-heat oven to 180 degree celcius on fan-forced mode. Lay 2 layers of aluminium foil on baking tray and lightly oil the foil. Place chicken on foil and pour the marinade over chicken. Bake for 15 minutes on one side, turn the chicken and bake for another 10 minutes till both sides turned brown.
Dish and serve.