ONE PAN - Ginger Char Siu Sauce Chicken Wings with Root Vegetables 【一甏過】薑汁叉燒醬雞中翼配烤根莖蔬菜

ONE PAN - Ginger Char Siu Sauce Chicken Wings with Root Vegetables

【一甏過】薑汁叉燒醬雞中翼配烤根莖蔬菜

(▼中文版食譜在英文版下面▼)

Due to the pandemic, we hardly go out only for limited food shopping. So I gathered whatever I got in the fridge and made this. It was rather nice. hope you will enjoy the recipe too. ^^

This is a One Pan Meal with a fusion twist by marinate with a Chinese sauce, Char Siu Sauce, however you can also use the usual BBQ sauce instead. I preheated my oven with a tray of root vegetables since they take longer time to bake than the chicken wings.

The wings will be baked on a rack on top of the root vegetables which would absorb all the juicy marinate from the chicken. YUM !

Or just baked the wings since they are great to serve with steamed rice, too.

INGREDIENTS :

1 kg chicken wings (I used 26 medium size chicken wings)

3 TBSP Char Siu sauce

2 TBSP ginger juice

1 TBSP light soy sauce

1 tsp dark soy sauce

2 tsp ketchup

1 tsp Shaoxing wine (Chinese cooking wine) or Sherry

A pinch ground white pepper

1 TBSP sesame oil

500 ml water + ½ tsp of salt (for soaking the chicken wings)

Some assorted root vegetables e.g. potato, carrot, beetroot, fennel, onion, garlic...

To taste oil, salt and pepper (seasoning for the root vegetables)

Some honey, for the glazing of the chicken wings.

METHOD :

Soak chicken wings in water with salt for 15 minutes, then drained and dry well.
Marinate the chicken wings with Char Siu sauce, ginger juice, soy sauce, cooking wine and white pepper for at least 30 minutes or up to 2 hours since the Char Siu sauce will become more watery after 2 hours, i.e. less marinate juice glaze onto of the wings.
Line a baking pan with aluminum foil, and brush a baking rack with oil (similar size as the baking pan) and add the cut root vegetable except celery and fennels. (Refer to Note 1)
Take the chicken wings out of the marinate sauce into another bowl and stir in the sesame oil. Preserve the marinate sauce.
Brush ½ portion of the marinate sauce onto the root vegetables.
Preheat oven to 200℃ for 30 minutes with the root vegetables. (Refer to Note 2)
After 30 minutes, take the root vegetable pan out of the oven, then place the oiled baking rack on top and place the chicken wings on the rack. Bake for 10 minutes.
Then take out everything, flap the wings over. Stir the root vegetables and brush the remind of the marinated sauce on top of them. Bake for another 10 minutes.
After 10 minutes, take everything out again. Flip the wings and brush with plenty of honey. Add fennel and celery into the root vegetables and stir again.

10. Bake for further 5~8 minutes with 180℃, until wings became golden brown. Please put an eye on the color of the chicken wings since to the temperature deviation of each stove. Be careful not to burn the wings.

11. Serve with spring onions or roasted white sesames, and enjoy ^^~.

NOTES :

Fennel and celery require a shorter time to cook than the starchy root vegetables.
If you are not baking the root vegetables with the wings. You only need to preheat the oven for 15 minutes or when it reaches 200℃. Still bake the wings on an oiled baking rack with an aluminum foil lined baking tray underneath it to catch the sauce and oil from the wings. Avoid spilling on the base of the oven. So it is easy for cleaning up afterwards.

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