Easy baked chicken wings recioe

Baked chicken wings recipe for a guilt free treat

Wish to eat some homemade chicken wings that don’t make you feel guilty and are delicious at the same time, look no further. Here’s our easy recipe for baked chicken wings.

Who said guilt-free food cannot be tasty? If you are also craving some delicious chicken wings, just like us, but do not want to divert from your ‘no fried food’ eating routine, then this simple recipe of baked chicken wings will solve all your problems. 

This easy and lip-smacking recipe will fulfil all your cravings without the guilt. 

Ingredients for Baked Chiken wings:

Chicken wings500 gms
All-purpose flour (maida)1 tbsp
Cornflour1/2 tbsp
SaltAs per taste
Black pepperAs per taste
Red chilli powderAs per taste
Olive oil1 tbsp
Giner garlic paster1 tbsp
Brown sugar1 tbsp
White vinegar 1 tbsp
Schezwan sauceAs per taste
Tomato ketchup 1 tsp

Method to cook baked chicken wings:

Marinate the chicken wings with a little bit of salt, black pepper and red chilli powder, and let it rest for 15-20 minutes. Mix all-purpose flour, cornflour and a pinch of salt in a plate. Put each chicken wing on the plate and make sure the mixture covers each piece nicely. 

Layer a baking tray with foil and place the chicken wings on it. Make sure not to overload and keep some distance between each piece. Sprinkle just a little oil on each chicken wing and bake for 20 minutes at 180 degrees celsius in a pre-heated oven.

While the chicken wings are in the oven, it is time to make some sauce. In a non-stick pan, heat some olive oil. 

When the oil gets warm, add ginger garlic paste and let it cook on low flame. Once done, add brown sugar and white vinegar, and mix it well.

For the next step, add schezwan sauce along with tomato ketchup and let it cook. Finally, add salt to taste and once the sauce cools down a little, toss the wings in the pan and lather them with the sauce.

Sit back, relax and enjoy the yummy baked chicken wings! And after you are done, let’s us know how they were.


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