Honey Lemon Chicken Wings
So will aĺl this handwashing here’s a legitimate reason to do so with these more-ish Sticky Honey Lemon Chicken Wings!
- 1kg chicken wings
- sesame seeds to serve
- 1 tbsp soy sauce
- 1 tbsp Shaoxing rice wine
- 1 chicken stock cube, crumbled
- 1 tsp sugar
- ¼ tsp 5 spice powder
- ½ tsp baking powder
Honey Lemon Sauce:
- 1/3 cup honey
- 1 lemon - zest and juice
- 2 tsp cornstarch mixed with 2 tbsp water
Combine the chicken wings with the marinade ingredients and mix well.
Set aside for 15 minutes. Preheat oven to 160 degrees C.
Bake for 50 minutes turning halfway, while you make your sauce.
ALTERNATIVELY, you can dredge the wings in cornstarch and shallow fry in
Drain on a paper towel before transferring to a platter.
Combine the honey, lemon zest (reserve some for garnish) and lemon juice
in a small saucepan over medium-high heat.
Bring to a simmer and cook for a minute.
Then pour in the cornstarch slurry and stir vigorously until quite
Remove from heat.
Pour over cooked wings.
Sprinkle over the sesame seeds and reserved zest.
Prepared, tried and tested by Melanie Kramar
Amount Per Serving Calories 1020Total Fat 65gSaturated Fat 22gTrans Fat 1gUnsaturated Fat 37gCholesterol 207mgSodium 1388mgCarbohydrates 64gFiber 3gSugar 33gProtein 46g
All recipes on this blog, EsmeSalon, are for personal home use, and as I am not a nutritionist, please use these calculations as a guide only. Please feel free to check the nutritional values for accuracy.
A simple homemade Honey Lemon sauce and Chicken baked until delicious and sticky.
Where did chicken wings originally come from?
The invention of chicken wings occurred in Buffalo, New York, at the Anchor Bar in 1964. The bar’s owner, Teressa Bellissimo, mistakenly ordered a case of chicken wings when she meant to order a case of chicken necks, which her husband, Frank Bellissimo, used to make the Anchor Inn’s famous spaghetti sauce.