Kids Eat by Shanai

Simple recipes that are fun, easy and mostly healthy food for kids

Crunchy Oven Baked Lemongrass Chicken Wings

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Crunchy Oven Baked Lemongrass Chicken Wings, perfectly crunchy skin baked in the oven not fried!

Crunchy Oven Baked Lemongrass Chicken Wings | Kids Eat by Shanai

Crunchy Oven Baked Lemongrass Chicken Wings

This is such a great no fuss dinner that is really delicious.  I was so happy having this for dinner tonight, I love the combo of crunchy chicken and cucumber with a really good mayonnaise and a sprinkle of crushed peanuts.  Both kids loved it and smashed their dinner in record time.  I try to make my own mayonnaise (here is my recipe) or if I haven’t had a chance, my go to is always Kewpie Mayonnaise.  The trick to this crunchy skin is coating the chicken in baking powder, then cooking low and slow over a rack for half the time to melt away excess fat then really high to crispy up the remaining chicken.  Honestly, it works every time!  My other recipes using this method are;

Crunchy Oven Baked Lemongrass Chicken Wings | Kids Eat by Shanai

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Crunchy Oven Baked Lemongrass Chicken Wings | Kids Eat by Shanai

Crunchy Oven Baked Lemongrass Chicken Wings

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Description

Crunchy Oven Baked Lemongrass Chicken Wings, perfectly crunchy skin baked in the oven not fried!

Ingredients

Scale
  • 8 chicken wings
  • 2 tablespoons baking powder (not baking soda)
  • 1 teaspoon salt

MARINADE:

  • 1 stalk lemongrass
  • 1 tablespoon fish sauce
  • 1 tablespoon rapadura sugar
  • 1/2 tablespoon soy sauce
  • 1 teaspoon turmeric powder

TO SERVE:

  • cucumber, sliced
  • mayonnaise, get my recipe here
  • crushed peanuts

Instructions

Combine the marinade ingredients in a large glass or ceramic bowl, add the chicken and mix well to coat.  Place in the fridge to marinate for 15 minutes.

Pre heat oven to 120°C.

Once marinated, remove from fridge and pat chicken dry.  Place into a bag with baking powder, salt and shake to coat each piece of chicken.

Spread out chicken wings on a greased wire rack over a tray covered in aluminium foil, this will allow any fat to drip away.  You can still bake these without a wire rack, just drain off excess fat halfway through the cook time.  Bake for 30 minutes on the bottom rack of the oven.

Increase oven temperature to 220°C and move wings to the top rack of the oven and bake a further 30 minutes or until golden and crispy.

Notes

In the final stage of cooking, rotate your chicken pieces around if some are cooking faster than others.

Keep an eye your wings, as they may cook quicker, depending on their size.

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