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…
- 1 kg chicken wings
- 1/2 (freshly grated juice) lemon, about 3 Tbsp, skin reserved
- bay leaves, fresh of dried
- 3 Tbsp light soy sauce
- 3 Tbsp honey
- salt, to taste
- pepper, to taste
- Preheat oven to 200C (392F).
- Rinse chicken wings well and pat dry with paper towels. Cut into pieces. Marinate for at least 30 minutes.
- 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.
- 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.
- 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.