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Chinese Lemon Chicken Wings

By Maggie Zhu
Prep Time: 35 minutes
Cook Time: 25 minutes
Total Time: 1 hour
Servings: 4 to 6
This recipe teaches you how to create super crispy chicken in the oven in the shortest time, with a scrumptious lemon sauce to perfect the dish.

Ingredients

  • 3 and 1/2 pounds chicken wings (about 30 wings)
  • Sea salt

Marinade

  • 1 teaspoon baking powder
  • 1/2 cup Japanese sake
  • 1/4 cup soy sauce (or tamari for gluten-free)
  • 1 tablespoon sugar

Lemon sauce

  • 1 teaspoon olive oil (or vegetable oil)
  • 4 to 6 garlic cloves , grated
  • 2 teaspoons ginger , minced
  • 1/2 cup lemon juice
  • 4 tablespoons cider vinegar
  • 4 tablespoons honey
  • 1 tablespoon potato starch (or cornstarch)
  • 2 pounds asparagus as side (Optional)

Instructions

  • Combine chicken wings and all the ingredients for the marinade in a large ziplock bag. Massage a few times to cover the wings evenly with liquid. Squeeze out as much air as possible. Let marinate in room temperature for at least 30 minutes, or in the fridge overnight.
  • Line a large baking sheet with aluminum foil. Place a baking rack on top. Spray a thin layer of oil on the rack to prevent from sticking.
  • Align wings on the rack, skin side up, with some space in between. Grind salt onto the wings. Flip and grind salt on the other side.
  • (Optional) Line another baking sheet with aluminum foil, spray with oil. Arrange asparagus on top. Season with salt and pepper.
  • Place wings on the middle rack and the asparagus on the lower rack. Bake at 220 degrees C (450 F) for 20 minutes. Turn on broiler. Flip the wings and bake for another 10 to 15 minutes, or until the surface is charred.
  • While baking the wings, prepare the lemon glaze.
  • Heat oil in a small sauce pan until warm. Add garlic and ginger. Cook and stir until fragrant.
  • Add lemon juice, cider vinegar, lemon zest, and honey. Cook until simmering.
  • Whisk potato starch with 4 tablespoons water until fully dissolved. Swirl into the sauce. Stir to mix well and remove the saucepan from stove.
  • When the chicken wings and asparagus are ready, remove them from the oven and let cool for 5 minutes.
  • Serve warm with the lemon sauce.

Nutrition

Serving: 358g, Calories: 389kcal, Carbohydrates: 21.8g, Protein: 47.6g, Fat: 12.4g, Saturated Fat: 3.4g, Cholesterol: 135mg, Sodium: 312mg, Potassium: 818mg, Fiber: 3.5g, Sugar: 16.2g, Vitamin A: 1250IU, Vitamin C: 25.6mg, Calcium: 100mg, Iron: 5.4mg