I love making wings for sharing purposes. We all love them and it’s great to eat with your hands and get them dirty with a sticky sauce. These oven-baked chicken wings are delicious, with lots of flavour and easy to make.
Oven-Baked Chicken Wings
Oven-baked chicken wings are really easy to make! The most important thing is to have your oven really hot so that they can become golden without drying out. The other important thing you need to keep in mind is that you need to dry them. We pat dry them with kitchen paper before mixing in the marinade. Chicken wings often come in trays with a lot of liquid in them. This liquid will make the wings take longer to become golden, so make sure to pat them dry really well. If you can, avoid using frozen chicken wings; they tend to release a lot more liquid when cooking.
Chicken Wings with Sweet and Sour Sauce
When the oven-baked chicken wings I ready, I coated them in a sweet and sour sauce I made on the side really quickly. I like sweet and sour chicken wings because it’s those that always get people the most excited. I also added a bit of Sriracha to the sauce, but you can skip it if spicy is not for you! You can also change the hot sauce to another one you prefer or add more or less than mine.
The technique with mayonnaise
My tip for getting them extra golden in the oven is to use a mayonnaise marinade that also has brown sugar. Mayonnaise has fat and eggs which helps the oven-bake chicken wings be extra golden. The brown sugar also helps with that nice caramelization. This is a no-fail technique for sure! First, they go into the oven for 30 minutes, then we flip them and they go back in for another 10. The result is just perfect! Make sure to line your baking tray to make it easier to clean up afterwards.
Oven-Baked Chicken Wings
Ingredients
For the chicken wings
- 2 kg chicken wings
- 200 g mayonnaise
- 2 garlic cloves ground, minced or grated
- 4 tbsp brown sugar
- Salt and pepper
For the sauce
- 150 ml soy sauce
- 50 g brown sugar
- 2 tbsp rice vinegar
- ¼ tsp garlic powder
- ¼ tsp onion powder
- 1 tbsp hot sauce (optional) I used sriracha
- 2 tbsp cornstarch
To serve
- Toasted sesame seeds
- Green onions/scallions only the green part, sliced
Instructions
For the chicken wings
- Pat dry the wings thoroughly using kitchen paper.
- In a bowl, combine the mayonnaise, garlic, brown sugar, salt and pepper.
- Add the mayonnaise mix to the wings and mix.
- Place the wings on a baking tray lined with baking paper. Don't place them too close to each other so that they can become golden.
- Bake the wings in a preheated oven at 220°C/430°F for 30 minutes.
- Remove them from the oven and flip them all around. They go back into the oven for 10 extra minutes.
For the sauce
- In a saucepan, place all the ingredients except the cornstarch and bring to a boil over medium heat.
- In a small bowl, dissolve the cornstarch in 2 tablespoons of water.
- Whisking constantly, add the cornstarch slurry to the sauce. Let it come back to a boil and let it boil for an extra minute.
- Add the sauce to the wings and mix to coat them.
To serve
- Serve the wings in a bowl and remember to have another smaller bowl n the side for the bones.
- Garnish with toasted sesame seeds and green onions.
