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Soya chilli ginger roasted chicken wings with no oil or salt added

I would be happy to be the president, the secretary or the ambassador of the Chicken Wings Association if such a thing was to exist! I love cooking with wings. Both for the convenience that they offer, and the end taste.

I always keep some chicken wings in the freezer. There are two methods that I use to cook them. I ether roast them in the oven. Or grill them in the ‘air fryer,’ which is a sort of mini-oven on steroids. The marination used varies. The oil added is minimal (if at all) as the fat in the skin of the wings does all the work. I do not fry them. Nor do I use any batter. Why waste all the delicious fat inside?

Today I made soya chilli ginger roasted chicken wings, with no oil or salt added.  I used the oven. That makes the chicken more tender and renders more jus. At times I use the air frier. That makes the chicken more crisp with less sauce. The latter is more useful if I am making them as a starter for a party. Today I wanted a bit of sauce.

With steamed rice

Here’s what I did:

  • I marinated 6 chicken wings (500g) in a tablespoon of soya sauce (Lee Kum Kee), a teaspoon of chilli sauce (Tabasco sriracha) and 1/2 a teaspoon of ginger slivers.
  • I covered the baking tray with a foil (because I wanted the chicken to cook in steam) and put it in a preheated oven for 20 min at 200 C
  • I took out the tray (using mitts) after that. Took off the foil cover. Turned the wings over so the skin faced up. Drizzled a bit of honey on top of each wing for the glaze, added a dash more of soya sauce and sprinkled some black pepper powder. I tucked in some finely chopped green capsicum and 3 slit green chillies under the chicken.
  • I put the tray in to the oven for another 20 min at 200 C. No foil this time, as I wanted the chicken to brown.
That’s all. Turned out well. 
K had it by itself. I had with steamed rice.
And without

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