Baked Crispy Chicken Wings 五香脆皮鸡翅

【Baked Crispy Chicken Wings】
by MaomaoMom

Maomao spent one week at U of T’s summer camp. Next year he will leave home to go university. I am sure he will miss my cooking. I make these baked chicken wings for dinner, and he enjoyed it very much.

五香脆皮鸡翅F2 Baked Crispy Chicken Wings 五香脆皮鸡翅

Meal type: Poultry
Prepare time: 10 minutes
Cook time: 16 minutes
Stand time: 24 hours
Level: Easy
Serves: 4 servings

1) 16 chicken wing midsections;
2) 1 green onion rinsed and cut to 1 inch long pieces, 1 small piece ginger 10g sliced;
3) 3/4 tsp Chinese five-spice, 1 tsp premium dark soy sauce, 1 tbsp light soy sauce, 3/4 tsp salt, 1 tsp Chinese cooking wine;
4) ½ cup Panko Japanese bread crumbs.

1: Rinse and pat dry chicken wings. Place chicken wings and all ingredients of Ingredient 2) and 3) in a Ziploc bag (Picture 1). Seal the bag and turn it over a couple of times until all wings are coated with sauce (Picture 2). Marinate for 24 hours in the fridge. Turn the bag over a few times during this period.

2: Preheat oven at 420F. Coat both sides of the marinated wings with a thin layer of bread crumbs (Picture 3). Arrange the wings on a parchment paper lined baking sheet (Picture 4).

五香脆皮鸡翅1 Baked Crispy Chicken Wings 五香脆皮鸡翅

3: Bake the wings for 8 minutes at 420F, then turn over and bake for another 8 minutes.

4: Transfer wings to a serving plate and serve immediately.

五香脆皮鸡翅F2 Baked Crispy Chicken Wings 五香脆皮鸡翅

pf button big Baked Crispy Chicken Wings 五香脆皮鸡翅

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24 Responses to Baked Crispy Chicken Wings 五香脆皮鸡翅

  1. Eva Young says:


  2. Lisa says:


  3. says:


  4. Sheila Song says:

    今天按照这个方子做了鸡翅, 味道很好, 就是吃皮都粘到烤盘纸上了, 拿不掉, 为什么?

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