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Easy crispy oven baked chicken wings (recipe & pic)
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criz
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Joined: 08 Feb 2007
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PostPosted: Fri Mar 16, 2007 10:24 am    Post subject: Reply with quote

Morning Gina

Thanks for your reply, will try it again tmr.
Btw, U mentioned that to marinate with 5 spiced powder 1st, do I need to wait for awhile then coat it with plain/rice flour? Sorry to sound so blur, this was my very 1st attempt on marinating the food. Embarassed

Thanks
criz
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Gina
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Joined: 20 Jul 2004
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Location: Singapore

PostPosted: Fri Mar 16, 2007 12:01 pm    Post subject: Reply with quote

criz

no worries..just coat it with the 5 spiced powder. since its all powdery, difficult to let it stick on the wings evenly. so I always wet the wings like washing it under the running water(tap). no need to marinate for long hours..just 5 mins the most.
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Reena
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Joined: 15 Jan 2006
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PostPosted: Mon Oct 20, 2008 6:03 pm    Post subject: Reply with quote

Resurrecting this thread.

I've baked this many times and whenever I bake this, I find that the skin is very chewy. Did I overbake?

Also, it's tough to clean the racks after each bake. I tried baking on baking tray but the liquid gets stucked at the base and makes the chicken soggy, definitely not crispy at all. Is there a way I can "protect" the racks and still get crispy chicken?
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zurynee
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Joined: 31 Aug 2004
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PostPosted: Mon Oct 20, 2008 6:16 pm    Post subject: Reply with quote

Reena wrote:
Resurrecting this thread.

I've baked this many times and whenever I bake this, I find that the skin is very chewy. Did I overbake?

Also, it's tough to clean the racks after each bake. I tried baking on baking tray but the liquid gets stucked at the base and makes the chicken soggy, definitely not crispy at all. Is there a way I can "protect" the racks and still get crispy chicken?


If you get chewy, it's underbaked. To get crispy outcome, you have to bake it longer but not at a very high temp.

You should use a rack and cover it with aluminium foil. Make sure you press the foil to give some tunnel space for the fat and juices to drip. Brush it with vinegar so that that it will not stick to the foil.

HTH
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Reena
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PostPosted: Tue Oct 21, 2008 11:28 am    Post subject: Reply with quote

Hmm... but the inside of the chicken is already cooked, I was worried the chicken may dry up if I bake further.

Thanks for the tips on aluminium foil, will definitely try this again.

White or black vinegar? Or doesnt matter? Actually I have no vinegar at home, any other substitutes? Lemon juice?
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Reena
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PostPosted: Thu Oct 23, 2008 4:42 pm    Post subject: Reply with quote

Thanks Zu! I baked this again yday and extended the baking time and this round, the wings are really crispy! I lay a big piece of aluminium foil on a tray but folded the foil to give it some groove.
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Alannia
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Joined: 08 Jul 2005
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PostPosted: Fri Oct 24, 2008 10:10 am    Post subject: Reply with quote

Zu,

Do you think I can half - bake this and then when I transport it to the destination, I will continue baking till cooked so that it will be crispy?

Thanks.
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zurynee
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PostPosted: Fri Oct 24, 2008 3:49 pm    Post subject: Reply with quote

You are welcome Reena, glad it worked for you Smile

Alannia, I haven't tried that but I think it's possible Smile
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Reena
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PostPosted: Mon Oct 27, 2008 7:27 pm    Post subject: Reply with quote

Alannia,
Pls share your outcome of the half-baked chicken wings. I may need to do this for this coming Saturday too. Thanks!
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Alannia
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PostPosted: Tue Oct 28, 2008 2:41 pm    Post subject: Reply with quote

Reena,

You may have to try & tell me the result coz my gathering is on 8 Nov grin
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Reena
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PostPosted: Tue Nov 04, 2008 9:55 am    Post subject: Reply with quote

Alannia,
I grilled some marinated wings instead so didn't try this.
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rocher
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Joined: 20 Jan 2007
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PostPosted: Thu Feb 12, 2009 8:54 am    Post subject: Reply with quote

notice that the mariande use here is powder form. cani i use the wet mariande like osyter sauce...the cix will still be crispy?
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cookingmonster
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Joined: 15 Jul 2007
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PostPosted: Thu Feb 12, 2009 10:00 am    Post subject: Reply with quote

rocher wrote:
notice that the mariande use here is powder form. cani i use the wet mariande like osyter sauce...the cix will still be crispy?


i usually use a "wet" marinade....just note that if your marinade is wet...shake off the excess marinade on the chicken wings and then sit it on a grill to let the excess drip off before you coat the chicken wings with flour for baking. you'll still end up with crispy wings.
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elaineshim79
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Joined: 12 Jan 2009
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PostPosted: Sun Feb 22, 2009 11:40 am    Post subject: Reply with quote

actually i tried it...
its not saltish enough :( and i based on the temp and time... its always not cooked :(( and last of all.. i always saw there's patchy of white flour still on the chicken :(( bawling tears mom c i so fed up used it to deep fried........ bawling tears
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cookingmonster
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PostPosted: Sun Feb 22, 2009 12:54 pm    Post subject: Reply with quote

elaineshim79 wrote:
actually i tried it...
its not saltish enough :( and i based on the temp and time... its always not cooked :(( and last of all.. i always saw there's patchy of white flour still on the chicken :(( bawling tears mom c i so fed up used it to deep fried........ bawling tears


you should marinate the chicken first with soya sauce/salt...then you should also add some salt to the flour and mix well before coating the chicken.

the patchy white flour might be caused by uneven coating. make sure you shake off excess fluid from the chicken first before coating with flour. i usually leave my chicken to drip dry for 15-20min first before coating with flour.
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