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