Oven Baked Spicy Kumquat Marmalade Chicken Wings
Children love chicken wings! Everyone loves chicken wings! And I love chicken wings! In fact, I don’t know anyone who doesn’t love chicken wings! Wings are the preferred cut for many for a myriad of reasons. Easy to eat, moist and succulent, especially when they are deep fried. Oooh yes… hard to resist a good piece of good fried chicken wing and I guess this “pop culture” runs across many communities be it the Texas style or Buffalo Wings to the ayam goreng berempah as a good accompaniment to our local nasi lemak, not forgetting the korean chicken wings which are the current latest craze! But surely there must be a healthier way to get crispy chicken wings without the guilt from all the greasy and oil they have to go through to exude all that juicy goodness. And yes there is indeed! So here’s a rather quick and easy recipe for oven baked chicken wings to go together with a special spicy kumquat marmalade glaze. The perfect snack for entertaining guests in the upcoming Chinese New Year holidays!
Korean Chicken Wings have been the latest craze over the last 2 years or so, especially those with repeated duo-syllable names. A tad salty for my liking, though I must admit that the chicken wings are really addictive. Thankfully I’d not allowed myself to indulge too much, eating at these joints less than 5 times now, because I find them so so so pricey. They are after all only chicken wings! The next best thing to do, is of course to try to replicate them at home! And now with the latest SAMSUNG SMART OVEN, I can make use of the HOT BLAST function to SLIM FRY these chicken wings without using any oil. Perfectly guilt-free!
So what is it exactly that makes oven baked chicken wings crispy like those deep fried ones? The magic lies in the marinade. Apart from the standard salt, ground pepper and chili pepper, the “special ingredient” which made it all possible is baking powder. Yes baking powder and not baking soda. Make sure you don’t get it wrong. I personally prefer drumlets but one can always buy whole chicken wings and include the flaps as well. But try not to include the wing tips because they burn rather easily before the rest of the wing is done cooking. All is not wasted as the wing tips can be used to make a soup base.
The choice of seasoning is actually up to personal preference. A wide variety of chili powders can be used. For the mild French Piment d’ Espelette, to the Hungarian smoked or sweet paprikas, cayenne pepper, and even the Korean powdered chili pepper used for making kimchi! If one can use a regular spice rub for roast chicken of course but should one decide to get adventurous, go for the Chinese five-spice powder or even Indian curry powder!
As a variation to the standard Buffalo Wings mix of hot sauce and honey, I’d decided to go Asian with Garlic Chili Sauce and my own homemade Kumquat Marmalade. Many other choices are available when it comes to the spicy component, from the Korean Gochujang to the Thai Sriracha. Same thing with the sweet component. I’d chosen my own Kumquat Marmalade because it provides not just sweetness as in the honey but also a hint of tangy citrusy aftertaste from the kumquats. If you don’t have kumquat marmalade, regular Seville or bitter orange marmalade would be good as well. If not, just stick to regular cheap honey (yes, don’t bother with Manuka or Acacia honey) or even Korean rice syrup. In other words, the sky is the limit and go with your heart!
It is important to mix the seasoning ingredients, i.e. salt, pepper, chili pepper and baking powder thoroughly first before use. I used my small food blender for this purpose which helped to homogenise everything and also blitz the Korean chili flakes I’d used into powdered form. Otherwise a regular bowl and fork would do just fine.
If one wishes for a uber crisp skin, one can spread the chicken wings over a rack and air it in the fridge until the skin is dried. This usually requires leaving the wings overnight in the fridge. But I found this rather troublesome and instead I pat each piece dry with a kitchen towel after giving them a brief rinse before tossing them in the seasoning mix.
One can use to use a wired rack for the grilling process or in my case, lay them over the CRUSTY PAN which is completely grease-proof. Not a single drop of oil is needed as the chicken wings bast in their own juices initially…
The oven baked chicken wings are not only guilt-free, it is also fuss free as one doesn’t have to continually keep a look out for them, except for the need to flip them over once halfway through the baking process and also opening the oven door briefly once to allow steam to escape. The latter process ensures the wings crisp up more easily. After the wings are done baking, all that is left is simply to toss them in the glaze mixture and one is ready to serve. Very very good with cold beer I must say…
Oven Baked Spicy Kumquat Marmalade Chicken Wings Recipe
8-10 chicken wings, drumlets and flaps separated
1 tsp salt
1 tsp ground white pepper
2-3 tsp chili powder (for variations, read above)
4 tsp baking powder
Glaze and Garnishing
3-4 tbsp chili sauce (for variations, read above)
3-4 tbsp kumquat marmalade (for variations, read above), for homemade kumquat marmalade recipe please click here
1 tbsp toasted sesame seeds
1 tbsp chopped spring onions
Pat dry all the chicken wing parts with kitchen towel and place in a large mixing bowl.
Mix salt, ground white pepper, chili powder and baking powder well in a small bowl and sprinkle half of the mixture over the chicken wings, give everything a good toss before sprinkling the other half and toss again.
Spread the seasoned chicken wing parts over the SAMSUNG SMART OVEN CRUSTY PAN.
SLIM FRY the chicken wing parts in the SAMSUNG SMART OVEN with HOTBLAST MODE at 230 C for 20 minutes. Open the oven door once briefly for about 5 seconds at the 10-minute mark to allow steam to escape.
Using a pair of tongs, flip the chicken wing parts over and continue to SLIM FRY for another 10-15 minutes until the chicken wings are totally cooked through and crisp.
While the chicken wing parts are baking, prepare the glaze mixture by mixing the kumquat marmalade and chili sauce in a food blender and blitz for a few seconds to pulverise the kumquat rind.
After the chicken wings are done, place them into a large mixing bowl and drizzle over half of the glaze mixture. Toss the wings to coat them evenly before pouring in the other half of the glaze and repeat the tossing process.
Garnish with toasted white sesame seeds and spring onions.