Chicken wing Monday’s is here with an Asian inspired flavour! I love Chinese plum sauce and love cooking with it and chicken is the perfect protein to go with it.
Like most of my chicken wing recipes, this one is an easy oven baked chicken wing recipe. The sauce / glaze is cooked separately and the chicken wings are tossed in at the very last minute before serving.
I served these Asian inspired chicken wings with plain white rice (rice is probably my favourite side dish for chicken wings beside french fries). Nothing complicated about this recipe.
I like to flour the chicken wings before baking them. It creates a little crust on the wings to allow the sauce/glaze to cling to. The sauce is quick and simple using ingredients you probably already have in your pantry. Hope you enjoy them as much as we did!
- 20 pieces of chicken wings (10 wings cut at the joint and tips removed)
- 2 tbsp of flour
- 1 tbsp of olive oil
- 1 cloves of garlic (minced)
- 1 tbsp of Worcestershire sauce
- 2 tbsp of soy sauce
- 1 tsp of sesame oil
- 1 cup of plum sauce
- 1/4 cup of chicken broth
- Put the chicken wings into a ziplock bag, add in the flour and shake to coat the wings.
- Place the chicken wings onto a cookie sheet lined with parchment paper.
- Bake in a preheated oven at 400F for 20 minutes.
- Turn the wings on the other side and return to the oven for another 20 minutes.
- While the wings are cooking, in a skillet heat up 1 tbsp of olive oil.
- Add in the garlic and cook for 1 minute.
- Add in the remaining ingredients, bringing to gentle boil.
- Simmer for about 5 minutes, cover and turn off the heat.
- When the chicken wings are cooked, toss them in the sauce.
- Serve with rice.