Ingredients:
4lb of chicken wings and drumlets
2 medium-sized potatoes
3 cloves of garlic
1 stalk of green onion
1/2 inch of ginger
Seasonings:
2 Tsp of light soy sauce
1 Tsp of dark soy sauce
1 Tsp of oyster sauce
1/2 tsp salt
1 tsp chicken bouillon
2 tsp sichuan pepper
Sprinkles:
1 Tsp white sesame seeds
Preparation:
Chicken Wings -
1. Wash chicken wings. Soak them in the water for about 15 minutes to remove the blood. Drain water and dry them as much as you can (if possible wipe them with kitchen towels; this is the secret to the crispy skin upon baking)
2. Add all seasonings
3. Chop garlic, green onion and ginger. Add them to the chicken wings
4. Cover it with the plastic wrap and refrigerate them overnight (another important tip! Marinade overnight vs. marinade an hour or two make a huge difference)
Potatoes -
1. Remove the skin from potatoes
2. Wash them and Slice them into about 1cm thick
Putting Everything Together:
Next Day-
1. In a 9x13 inch baking rectangular tray, lay it with potato slices
2. Preheat oven to 425 F
3. Take the refrigerated marinated chicken wings and drumlets and lay them over potato slices
4. Cover the tray with the aluminum foil. Use the fork to poke the foil to allow air vent
5. Bake them for about 25 minutes.
6. After 25 minutes, remove the aluminum foil and continue baking for about another 15-20 minutes
7. Broil in high heat for about 3-4 minutes. Keep an eye to make sure that the skin doesn't get burnt.
8. Take them out from the oven and put on the cooling rack. Sprinkle with sesame seeds.
9. Ready to serve.
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