Thursday, September 3, 2009

Baked Chicken Wings with Honey & Lemon


Whenever we have chicken wings for lunch, dinner or snack time, my daughter would never have enough. One of my friends even screams out, “Chicken wings, I love you.” , when any wings are on table. I don’t know if chicken wings have got any magic. Last week I baked chicken wings with honey with lemon juice. It became a big hit in my family as expected. When all the chicken wings are gone, the same question still came to me, “Did you leave some more in the pan?” Uhh…

Baked Chicken Wings with Honey & Lemon

Ingredients:
  • 1 kg chicken wings
  • 1/2 (freshly grated juice) lemon, about 3 Tbsp, skin reserved
  • bay leaves, fresh of dried
Marinade:
  • 3 Tbsp light soy sauce
  • 3 Tbsp honey
  • salt, to taste
  • pepper, to taste
Baked Chicken Wings with Honey & Lemon Procedures

Method:
  1. Preheat oven to 200C (392F).
  2. Rinse chicken wings well and pat dry with paper towels. Cut into pieces. Marinate for at least 30 minutes.
  3. Place chicken wings in a ceramic baking pan in a single layer. Drizzle lemon juice. Cut reserved skins into quarters and add to pan with bay leaves. You might like to drizzle over olive oil as well. But I didn’t use any oil as the chicken wings will release heaps of oil while baking. Bake for 25 to 30 minutes until cooked. Turn once after baking for 20 minutes, basting with sauce. Brush with honey on the surface of the wings when almost done.
  4. You’ll notice a layer of oil over the sauce in pan, just use a teaspoon to remove the oil. Serve wings on a platter at room temperature. Transfer sauce in a small bowl for dipping or just pour over the wings if desired.
Tip:
  • If you don’t want any sauce and get the BBQ effect, use metal baking pan instead of ceramic one.
  • You can add more lemon juice and honey to your preference.

13 comments :

  1. Oh my gosh, this just looks so good with that savory sweet sauce. I know I would love this, not to make it.

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  2. I have a major weakness for chicken wings, esp when they are glazed with honey, plus drizzles of anything citrusy, Christine, when will you come back to Hong Kong? Hahahahahaha

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  3. What a delightful meal!! Yummie!!

    I just gave you an award & I wrote about yours!!
    Please come over @ my foodblog & pick it up!!!

    ReplyDelete
  4. To OysterCulture,
    It seems that the savory sweet sauce has got some magic in it.

    To Kenny,
    I also long for coming back to HK to visit my family and friends.

    To pigpigscorner,
    No problem as long as the technology could do this job for us.

    To Sophie,
    Congrats! You're really liked by many bloggers. I love your blog too.

    ReplyDelete
  5. i'm lost! when should the lemon juice be added: step 2 (marinate) or 3 (transfer to pan with lemon skins)?

    ReplyDelete
    Replies
    1. Sorry for confusing.
      The lemon juice is added when the chicken wings are placed in a baking dish (step 3).

      Delete
  6. Hi Christine,

    Do you think it will affect the taste/aroma if I omit bay leaves? Thanks.

    ReplyDelete
    Replies
    1. It won't affect the taste. But the wings will have less aroma.

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  7. Thanks Christine! This dish is easy and I am going to cook it for my family. I am so loss as to what to cook these days.

    Karen

    ReplyDelete
  8. Hi Christine,

    Any idea what bay leave call in mandarin? where can I buy the bay leave from? I'm staying in Singapore. Thx

    ReplyDelete
    Replies
    1. Bay leaves = 香葉。
      You can get them from any supermarkets or Asian grocers easily.

      Delete