I had a quick lunch today with wings and drumettes for one. I wanted some Asian flavour, so I recreated KFC chicken with my own twist and no spicy flavour too.

Google: “It is better to use skin-on chicken parts when roasting in oven so that we have them crispy on the outside and moist and juicy on the inside. Skin functions as a natural cover to prevent the chicken from drying in the oven. The best thing about chicken skin is that it is considered as a source of healthy, unsaturated fat. Plus, it gives a nice flavour. So, you don’t need to remove it even after the chicken is cooked.”

I am glad that my Asian flavoured baked chicken is crispy, moist and delicious. Let’s bake!!!

Ingredients

3 wings
3 drumettes

For marinade

1 lime, juiced
3 Tbs minced garlic
2 Tbs ginger powder
2 Tbs rice vinegar
3 Tbs soy sauce
1 Tbs hoisin sauce
1 Tsp turmeric powder
3 Tbs sesame oil
salt
pepper
olive oil, drizzle

Method

Whisk all the marinade ingredients in a shallow plate until combined, then add drumettes and wings and toss to coat. Chill for 2-4 hours in fridge but overnight is better.

Removed from fridge to bench top for 20-30 minutes. Preheat oven 200 degrees C. Prepare baking tray with foil and place the drumettes and wings on to prepared baking tray when time up 20 minutes. Drizzle both sides of the wings and drumettes.

Bake for 30 minutes. Reduce the heat 190 degrees C and bake for 10-20 minutes more until tender when poked with a knife. Remove from oven and serve with a cool beer. Enjoy!!!!!

Note: You can omit turmeric powder. You can use all wings or drumettes. You can use lemon juice instead of lime. You can garnish with sesame seeds if you want to.

https://helenscchin.com/2017/07/30/baked-chicken-asian-sauce/

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