This could mean huge savings from ordering takeaway or delivery from suburban restaurants.
This never fail family recipe always work miracles. From humble chicken wing to the centrepiece of the dining table. No kidding!
Marinate 1/2 kg of chicken wings with lemon juice (1/4), soy sauce (2 TBS), oyster sauce (2 tsp), Chinese shaoxing wine (2 tsp), pepper (1/2 tsp), sugar (1/4 tsp).
Keep meat in the fridge for at least 2 hours. Bring to room temperature at least 30 mins before cooking.
Preheat oven fan forced at 220 degrees C or set to Grill No. 1.
As the wings contain some fat beneath the skin, there is really no necessity to grease the pan or meat before grilling. Line a metal pan with aluminium foil or use a heat proof good quality tempered glassware.
There is no hard and fast rule on how well you wish to grill the chicken wings. As long as the meat is cooked through to the bone, it is fine. Some like it slightly burnt and that's fine as long as you don't ingest too much charcoal which can be carcinogenic in the long term.
Check the meat after grilling for 20 minutes. If it's slightly brown, it's ready to turn over the other side for grilling for 15 - 20 mins. If too much liquid is collecting at the bottom of the pan, either drain the liquid or transfer the meat to another lined pan to continue cooking.
You could turn two to four times so that the meat turns out evenly grilled. The result should be glossy golden brown wings.
