“A picture is worth a thousand words” – I hope this photo can really speak a thousand words as I’m so drained from work these days that I can’t even bring myself to blog a proper post. I can’t wait for the busy period to be over soon so I can blog more often!
Just a quick introduction on this dish – these chicken wings are the perfect dish to make when you are in a rush / sleeping in / no idea what to cook / lazy to whip out the pots. Just dump everything together, marinate then grill them in the oven. The oven does most of the work – cooking and browning the chicken, caramelizing and thickening the sauce. All you need to do is flip the chicken wings occasionally to make sure they are coated with the sweet and tangy sauce. It’s finger lickin’ good and goes well with almost everything.
I’m now going to let the pictures to do the “talking”!
|1) Grab some chicken wings.||2) Zest some lemon zest.|
|3) Followed by a generous squeeze of lemon.||4) Some sesame seeds.|
|5) A bit of honey.||6) A bit of sesame oil.|
|7) And a bit of soy sauce.||8) Marinate then grill away!|
I’m submitting this post to the event, Little Thumbs up organised by Doreen from my little favourite DIY and me, Bake for Happy Kids, hosted by Grace from Life can be simple at this post. This month’s theme is “lemon”, so do join us when you have blogged a lemon recipe!
- 500 grams chicken wings (about 6 chicken wings)
- Zest from 1 lemon
- 2 tablespoons lemon juice (1/2 lemon's juice)
- 1 tablespoon honey
- 1 tablespoon light soy sauce
- 1 tablespoon sesame oil
- ½ tablespoon sesame seeds
- Rinse and pat dry the chicken wings thoroughly with paper towels. Cut and divide the wing into drummette, wingette and the tip. Discard the tip or store it for use in chicken stock. Transfer the drummettes and wingettes into a large mixing bowl.
- Add in lemon zest, lemon juice, honey, soy sauce, sesame oil and sesame seeds into the mixing bowl. Toss to coat, cover and marinate for at least 1 hour.
- Preheat the oven to 200 degrees Celsius and line a baking sheet with parchment paper. Tip the chicken wings and marinade onto the baking sheet then grill for 20 minutes, turning and basting the wings occasionally. Crank the heat up to 225 degrees Celsius and grill for another 10 minutes, turning and basting more frequently, until the sauce is sticky and the wings are well-browned.
- Serve hot.
- I renamed this dish as the original name is harder to remember… and I love how the sweetness from the honey and the sourness from the lemon really pops out in this dish. The taste of sesame weren’t very strong but I love the addition of the sesame seeds that gives the dish an occasional tiny crunch. I was pressing for time so I only marinated the chicken wings for 1 hour, not sure if the flavour will penetrate if marinated for a longer period. Don’t be deceived by how light-coloured the marinade is, the honey will caramelize during grilling, coating the chicken wings with a beautiful golden brown glaze.