Japanese Chicken Wings: this is a must try dish for everyone
Japanese Chicken Wings is a must try dish for everyone out there!! Not because it tastes wonderful, but also for the ease of cooking and simplicity of ingredients. The preparation time of the recipe completes by the time you start getting the hang of things…this is such a simple recipe. And, the cooking time? Well the oven takes care of it!!
So, be any untimely visitor, or an urge to eat something fancy, just pop in this super easy recipe in the oven and it will be ready in practically no time. You may even try out the same combination with chicken legs or strips of chicken breasts.
Oh, you may enjoy it equally as a snack with lovely cocktail, side preparation with a hot soup or over any oriental cereal preparation such as rice, or any of the famous noodle dishes.
So, try out this Japanese chicken wings preparation and share your experiences with me!
How to cook Japanese Chicken Wings
Carefully clean the chicken wings and then dry the pieces with kitchen towel. Add it to a dry bowl. In another small bowl or a cup, add the soy sauce, honey, hoisin sauce, rice vinegar, rice wine, and grated garlic. Mix it all until well combined. Pour the marinade over the chicken wings and mix it all together until the wings are nicely covered in the marinating sauce. Cover the bowl with a cling film and let it chill in the oven for a minimum of 5 minutes or overnight. Preheat the oven to 180 degrees C and remove the chicken wings from refrigerator to thaw to room temperature.
Carefully clean the chicken wings and then dry the pieces with kitchen towel. Add it to a dry bowl. In another small bowl or a cup, add the soy sauce, honey, hoisin sauce, rice vinegar, rice wine, and grated garlic. Mix it all until well combined. Pour the marinade over the chicken wings and mix it all together until the wings are nicely covered in the marinating sauce. Cover the bowl with a cling film and let it chill in the oven for a minimum of 5 minutes or overnight. Preheat the oven to 180 degrees C and remove the chicken wings from refrigerator to thaw to room temperature.
Line a baking tray with aluminum foil and brush it with sesame oil evenly all over. Arrange the chicken wings on the baking tray at a distance of at least an inch from each other. Roast the chicken for about 10 to 12 minutes while removing the tray intermittently to baste the chicken wings with the remaining marinade. You may need to baste it a couple of times before the chicken cooks. Remove the baking tray from the oven. Garnish with the springs onion greens and sesame seeds. Serve and enjoy!
Line a baking tray with aluminum foil and brush it with sesame oil evenly all over. Arrange the chicken wings on the baking tray at a distance of at least an inch from each other. Roast the chicken for about 10 to 12 minutes while removing the tray intermittently to baste the chicken wings with the remaining marinade. You may need to baste it a couple of times before the chicken cooks. Remove the baking tray from the oven. Garnish with the springs onion greens and sesame seeds. Serve and enjoy!
Tips
Make sure to not over cook the chicken pieces else the chicken will become tough and dry. Remove the baking tray carefully from the oven each time while you baste the chicken with the marinade. You may also add half a tablespoon of fish sauce to the marinade, if desired.
Nutrition Facts
Nutritional information (per serving): 194 Calories, 4.1g Total fat (1g Saturated fat, 1.1g Polyunsaturated fat, 1.1g Monounsaturated fat), 45.7mg Cholesterol, 782.1mg Sodium, 199.9mg Potassium, 14.9g Total carbohydrates (0.4g Dietary fiber, 12.1g Sugars), 18.7g Protein
