Crispy Baked Lemongrass Chicken Wings

When I saw this finger licking good wings on Angie's blog - Seasaltwithfood ...I  said to myself  " hey Momsie , this is too good to be true...baked in oven and yet crispy  ! MUST try it out then ! "  And now let me tell you how good this is :)  Finger licking good no doubt and what more it is so much healthier than those BBQ or deep fried ones !  You must try it to believe it.  I added some potato flakes  to the flour mixture to give it more texture and crunch.  I love this and I shall make this for my Piggy Jo when she is back . She loves chicken wings. You can use chicken legs too which I tried out and it gave the same crispy crunch on the outside and juicy and tender on the inside.  The lemongrass and lime leaves ( limau purut ) makes the wings so flavorful and fragrant. Thank you Angie for so generously sharing  the recipe with us :)  Do hop over to Angie's blog for more delicious food and bakes :)

the marinade ingredients are lemongrass

chili flakes, chopped lime leaves , garlic,  shallots, lime juice , peanut oil and sea salt

best to leave the marinated wings overnight in the fridge for better taste and flavor

I added potato flakes to the flour mixture for texture and crunch

dust off the extra flour and allow the coated wings to dry out

 on the kitchen counter for 1 hour before baking

for wings...baking time is 20-25 minutes on each side and

for chicken leg and drumstick it is 30 -35 mins on each side

this is so good that I have made this twice last week

dip this with Nando's extra hot and it is not just finger licking good

but set your tongue on fire too,  LOL!

Crispy Baked Lemongrass Chicken Wings - taken from Angie's Seasaltwithfood

Ingredients

12 Chicken Wings, tips removed
Lime Wedges
½ Cup All-Purpose Flour  * I added 3 tbsp of potato flakes to the flour
1 tsp Baking Powder
¼ tsp Baking Soda
Peanut Oil

Marinate

2 Stalks Lemongrass, pounded
2 Shallots, minced or pounded
1 Clove Garlic, pounded
2 Tsp Chili Flakes

2 Tbsp Freshly Squeezed Lime Juice
2 Lime Leaves, finely chopped
½ tsp Sea Salt
1 Tbsp Peanut Oil

Method

In a medium bowl, whisk together the lemongrass, shallots, garlic, chili flakes, lime juice, lime leaves, sea salt, and peanut oil. Marinate the chicken wings for about 4 hours, or overnight.

Whisk together the flour, baking powder, and baking soda. Line a large baking pan with tin foil. Place a wire rack on top of the prepared pan. Coat the chicken wings with the flour mixture, making sure that all the nooks and crannies are covered, and shake off any excess flour. Arrange coated chicken wings in a single layer. Allow the chicken wings to dry out on the kitchen counter for an hour before baking.

Preheat the oven to 450˚F. Drizzle a little oil on top of the chicken wings and bake for about 20 to 25 minutes on each side. Serve warm with some lime wedges and Asian chili sauce, if desired.

Enjoy !