Here’s another awesome chicken wings recipe that I must share! More to come, as I love chicken wings so much!
This is actually my second time trying this recipe. Did that a few days ago but before I could take any pictures, they were all snapped out! They are really good! I am so grateful to Baby Sumo for this recipe. When I saw her sharing the recipe on FB, I immediately bookmarked it. Chicken wings! Gula Melaka! Both my fav! However it took my weeks before I could try out this dish, simply because I could not get hold of the Shichimi Togarashi powder! I was surprised at why everywhere seemed to be not carrying this anymore, or maybe it was out-of-stock. It should be something rather common. I tried NTUC Finest, Cold Storage, Jason’s Gourmet, Daiso, etc but … could not find it on the shelves. It was till I almost gave up and I chanced upon it at NTUC at Toa Payoh (^-^)
So, now other than the Honey Citron (Yuzu) Chicken Wings that I have shared recently, this Gula Melaka Glazed Chicken Wings is another MUST TRY! It’s so sticky licking good!
Source: Baby Sumo’s blog: Eat Your Heart Out
*I love her blog! Please click on the link to visit her original recipe as she has shared an Avocado, Lettuce and Cherry Tomatoes salad recipe too, alongside the recipe for the chicken wings.
12 chicken wings, cleaned (I used 24 mid-joints instead, equivalent to a 1kg pack)
For the marinade
1/4 cup light soy sauce
1 tbsp mirin or ginger wine
3 tbsp gula melaka (palm sugar) syrup or concentrate
1 tsp coarse black pepper
1/2 tsp shichimi powder
2 tbsp cooking oil
1. Place all marinade in a bowl, and mix well. Pour over the chicken wings and marinate for at least 6 hours in the fridge. (Actually the two times I have prepared this dish, I only managed to have the wings marinated for 4 hours but still they tasted delish!)
2. Preheat oven to 190C (roast mode). Line a baking tray with foil and arrange wings on tray in a single layer. Pour the marinade over the wings and cook for 25-30 minutes, until the meat is cooked through and the skin is sticky, and a beautiful golden brown. (For the first time I did this dish, I bbq-ed the wings as I was having steamboat.)
3. Remove and serve immediately with some of the marinade leftover in tray as a dip.
Try this! You really wouldn’t mind getting your fingers sticky with them (^-^)