Marinated Crispy Wings
These Marinated Crispy Wings are just the thing to fill your cravings. Pair with chips, salad or like I did with coleslaw depending on your requirements and tastes.
Ingredients:
- 2kgs Chicken Wings (joints broken to stretch them out straighter)
- 4 Tbs Soy Sauce
- 3 Tbs Cooking Sake
- 1/2 Tbs Sesame Oil
- 1 heaped Tbs Fresh Ginger (minced/finely grated)
- 2-3 Garlic Cloves, minced
- 1/2 Lime, juiced
- 1/2 tsp Sugar (I used Natvia)
For the Coating/Crumb:
- 1/2 Cup Arrowroot Starch
- 1/2 Cup Brown Rice Flour
Method:
- Mix all marinade ingredients together well into a large mixing bowl.
- Add to the chicken wings and mix to coat well. Cover and pop into the fridge for an hour or two, ideally overnight.
- Give them a shake or turn whenever you go to the fridge to distribute the marinade evenly.
- Preheat the oven to 200 C degrees.
- Mix the two flours together in a flat-bottomed dish large enough to fit the outstretched wings on. (I used a tupperware container). Line 2 large baking trays with baking paper.
- Drain excess marinade from the wings well.
- Toss each wing in the flour mixture ensuring it’s well coated. Place on the trays checking they’re not overlapping.
- Bake for 20 minutes and turn the chicken wings over on the trays.
- Bake for another 10-25 minutes or until crispy, golden and cooked through. (TIme will depend on the sixe of your wings, hence the variability).
- Serve & Enjoy!
I served ours with a fresh Asian coleslaw and a big squeeze of lemon.