Garlic & Soy Wings
I love chicken wings. Who doesn’t? If you’ve tried my KBC-style wings, give these a go. They’re equally messy and satisfying. I paired them with egg fried rice to soak up the delicious sauce.
Serves 2 (or 1 if you eat like me)
Hands-on Time 15 minutes
Cooking Time 32 minutes
Ingredients
6 chicken wings (complete wings from joint to tip, approx. 400-500g)
2 tbsp cornflour
1 tbsp vegetable or sunflower oil
Salt and pepper (for seasoning)
2 tbsp light soy sauce
1 tbsp mirin rice wine
1 tbsp light brown sugar
2 tbsp runny honey
½ tbsp sesame oil
½ tbsp water
3 garlic cloves
Equipment
2 sealable food bags
Baking parchment
Baking tray
Medium-sized saucepan
Micro-grater
Spatula
Oven-proof dish
Method
1. Prepare the Chicken
Preheat the oven to 200°C/180°C (fan)/400°F/Gas Mark 6.
Line a baking tray with parchment.
Add the chicken wings to a food bag with 1 tablespoon of cornflour. Season with salt and pepper, seal the bag, and shake to coat.
Transfer the chicken to the second food bag and add the oil. Shake again.
Return the chicken to the first bag, add the remaining 1 tablespoon of cornflour, and shake one final time.
Place the coated wings on the prepared baking tray, spaced apart.
2. Bake the Chicken
Bake on the middle shelf for 30 minutes, turning the wings halfway through.
3. Make the Sauce
While the chicken bakes, combine the soy sauce, mirin, light brown sugar, honey, sesame oil, water, and grated garlic in a saucepan.
When the chicken has 11 minutes left, stir the sauce ingredients together and place the saucepan over high heat until bubbling.
Reduce the heat to low and simmer for up to 10 minutes, stirring occasionally, until the sauce becomes thick and caramel-like. Remove from the heat.
Coat and Finish
Once the chicken is baked, transfer the wings to the saucepan and gently coat them with the sauce.
Transfer the coated wings and any remaining sauce to an oven-proof dish.
Bake for an additional 2 minutes to set the glaze.
Enjoy!
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