Description
Crispy baked chicken wings with a savory, umami glaze made with fermented red bean curd. A surprisingly easy weeknight dinner!
Ingredients
Scale
- 18 pcs Chicken mid joints
- 3 pcs Nam Yee (fermented red bean curd)
- 1 tbsp (15 ml) Oyster sauce
- 1 tbsp (15 ml) Garlic, minced
- 0.5 tbsp (8 ml) Dark soy sauce
- 1 tbsp (15 ml) Chinese cooking wine
- 0.5 tbsp (8 ml) Sugar
- 0.5 tbsp (8 ml) Honey
Instructions
- Mix all ingredients with the chicken mid-joints and marinate overnight in the fridge. Use a fork or skewer to poke small holes in the chicken for tastier flavor after baking.
- Place 6 chicken mid-joints into an air fryer or oven and set the temperature to 180°C (355°F).
- Bake for 7 minutes on one side, brush with marinade, turn, and bake for another 6 minutes, or until cooked.
Notes
- For a deeper flavor, marinate the chicken for at least 4 hours, or up to 24 hours.
- If you don’t have an air fryer, bake the wings on a wire rack set over a baking sheet for even cooking.
- Leftover wings can be stored in the refrigerator for up to 3 days and reheated in the oven or air fryer.
- Prep Time: 15 minutes
- Cook Time: 13 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Chinese
Nutrition
- Serving Size: 1 wing
- Calories: 250
- Sugar: 5
- Sodium: 300
- Fat: 15
- Saturated Fat: 5
- Unsaturated Fat: 8
- Carbohydrates: 10
- Fiber: 2
- Protein: 20
- Cholesterol: 80