When I was younger, my mum used to bake chicken wings in this sort of style. It is so simple yet tasty and especially convenient at the end of a long day if you have some wingettes and drumettes handy in the fridge. I have adapted it a bit because there was not really a recipe.
What I love about this little goodie is that there is very minimal clean up, which is important for a lazy person like me! While it is not crispy, you can expect the soy sauce and garlic and the juice from the chicken to mingle together, providing this sweet yet salty light sauce that also goes so well with white rice.
You could say I winged it (hehehe, get the pun?). I hope this recipe helps you if you are having a manic week or just want something fuss-free to indulge in during your couch potato stints.
What you will need:
- 1/4 to 1/2 cup of light soy sauce
- 5 wingettes and drumettes (doesn’t matter if they are connected by the bone or not)
- 4 cloves of garlic, smashed/sliced
- 1 teaspoon of olive oil
- Black pepper/garlic (if you like)
How you go about it:
- Crank the oven up and preheat to 220 degrees celsius
- Mix the soy sauce, chicken, garlic and olive oil together. Leave for about 10 – 15 minutes
- I poked the chicken randomly with a knife to help the sauce seep in and I suppose it helps ensure more even cooking
- Get some aluminium foil and put on top of a baking dish/tray.
- Pour the chicken and the other ingredients onto the foil and wrap the foil up.
- Stick the beauties into the oven and let them cook for about 40 minutes.
- Take it out, open to check and if it’s not done, stick in for another 10 minutes. Be careful to not overly steam your nose while you open. Expect a poof of hot air!
- Ta-da! You are done, so enjoyyy the fruits of your easy labor!
Hope you will enjoy this recipe and let me know how it goes if you decide to try it out. 🙂