I had modified this recipe to suit my family taste as we like less salty but we did not compromise on the crispness of the wings. Yummy .
18-20 chicken wings or drumettes
Prawn paste powder by Chef ( 1/2 pack - 50g)
1 tbsp. of oyster sauce
1 tbsp. of shaoxing wine
Flour mixture for coating before baking:
1/2 cup flour
1 tsp baking powder
1/4 tsp baking soda
Mix all together and set aside.
~ Wash clean the wings and pat dry
~ Put all the marinate and leave in fridge for few hours or overnight
~ An hour before baking, coat the marinated chicken wings with the flour mixture on both sides of the wings.
~ Leave to air dry on the baking sheet about 10 mins
~ Brush some olive oil on the wings before baking. ( one side will do)
~ Bake at 200 degree for 20-25 mins on grill mode.
~ Please turn over in between the baking time when one side turn golden brown and crispy to bake the other side till golden brown too.
~ Enjoy when warm.
~ If you are not able to get hold of this prawn paste powder as I bought from a friend whom she got it from Malaysia, you can also use Lee Kum Kee Shrimp sauce available in any supermarkets.
~ Add about 1 to 1.5 tbsp of sauce to the wings as this sauce is quite salty.
~ Add 1 tbsp of sugar or more to even out the saltiness.
~ Chicken wings can be substituted to fish like black pomfret or spring chicken.
|Prawn paste powder|