Mr. Lee's Chicken Wings - Kepak Ayam Rekaan I
Try this Mr. Lee's Chicken Wings - Kepak Ayam Rekaan I recipe, or contribute your own.
Try this Mr. Lee's Chicken Wings - Kepak Ayam Rekaan I recipe, or contribute your own.
- Carbohydrate 17.2245041661468 g
- Cholesterol 0 mg
- Fat 0.0814770833229018 g
- Fiber 0.779744266295744 g
- Protein 0.507158906214598 g
- Saturated Fat 0.0235329166642847 g
- Serving Size 1 1 Serving (24g)
- Sodium 126.844901041425 mg
- Sugar 16.4447598998511 g
- Trans Fat 0.00748720832965853 g
- Calories 67 calories
Step-by-step
- Combine gingerroot and water in a small cup.
- Squeeze gingerroot until water is cloudy.
- Strain gingerroot juice into a small bowl, discarding gingerroot.
- Add remaining ingredients excepting chicken wings; mix well.
- Cut off chicken wing tips, if desired; Place wings in a shallow baking dish.
- Add marinade; mix well.
- Cover and marinade in refrigerator at least 2 hours or overnight, turning wings occasionally.
- Preheat oven to 350F (175C).
- Line a 15 x 10 inch baking pan with foil.
- Spray foil with a non-stick coating.
- Drain wings, reserving 1/4 cup marinade.
- Place on prepared pan.
- Drizzle with reserved marinade.
- Bake 45 minutes.
- Place on a heated platter; serve at once, or bake in advance and serve cold.
Home cooks routinely ruin Asian-style glazed wings by throwing them straight into a hot oven dripping with wet marinade, which immediately scorches the sugars before the poultry skin renders properly. Achieving the right surface texture requires draining the wings thoroughly after their two-hour refrigeration window, reserving a precise quarter cup of the liquid to drizzle right before baking. The marinade relies heavily on honey and sugar, elements that caramelize quickly at three hundred and fifty degrees Fahrenheit. Leaving the wings in the oven for the full forty-five minutes creates a sticky, lacquer-like coating, provided the aluminum foil lining the fifteen-by-ten-inch pan is properly sprayed with a non-stick agent to prevent tearing the fragile skin during removal. Squeezing the minced gingerroot with two teaspoons of water extracts just the aromatic compounds without leaving fibrous pulp stuck to the meat. Serving these wings cold on a bed of crisp lettuce leaves offers a refreshing textural contrast to the dense, sweet, and salty punch of the soy and cinnamon glaze.
