Prep 20 mins
Cook 1 hr
This is an easy recipe. Most of the time is in the marinating. Grill, bake, counter top convection, cook any way you like. My daughter craves these after spending time with an Indonesian family living in Australia. Good hot or Cold!
- If using fresh chicken wings, clean.
- Seperate if you want.
- Niki cooks the complete wing as the tip is the"best part".
- Marinate in the soy, lemon juice and garlic powder for at least 24 hours.
- The longer the better!
- Bake in 350 degree oven for about an hour, turning half way through cooking time or grill.
- Probably great with a peanut sauce but they never seem to last that long at my house!
Yes, these probably would be great with a peanut sauce, but they didn't last at our house either. I am so impressed that four simple ingredients deliver such a wonderful result. I didn't have garlic powder, so used garlic granules. I marinated the wings for almost 30 hours in a container with a tight-fitting lid. That way I could shake the contents from time to time. While hubby barbecued the wings, I cooked down the marinade a bit to serve it over mashed potatoes. Yummo! Many thanks for posting.
I made these wings last night, using Chef#165933's Kecap Manis (Sweet Soy Sauce) in place of the regular soy sauce listed in this recipe. I added the other marinade ingredients and marinated my wings for 1 1/2 days, turning them every so often. I cooked them as directed and the wings came out perfectly! Using Paka's sweet soy sauce in this recipe made the marinade a wonderfully thick sauce -- and when I cooked the wings, the sauce became a dark and rich coating with a taste and texture similar to Peking Duck. They were fantastic. Thanks for posting both of these recipes, Paka -- they're superb!
I made 12 wings which 3 of us gobbled up (I did cut the tips off as I freeze those and use to make stock), marinated for about 26 hours and baked at 175C fan forced and beautifully done in 50 minutes. Thank you Paka, made for I Recommend and recommended by diner524.