This post is loaded with photos; while I try out my new phone/camera.
We all know how to do this one but here's mine anyway. This is a "what I actually did" post - with a few ruminations on what I should have done.
Weight analysis (I am, after all, sort of an engineer):
- Packages: gross (actual weight with packaging): 1020 grams (2 packages)
- As stated on labels: 991 g
- Net (actual weighed weight): 981 g (evidently they're cheating a little on the weights)
- Once trimmed (tips removed): 882 g (not bad, only 11% wastage)
Ingredients
- 900 grams chicken wings (in pieces) [2#]
- 4 T hoisin sauce
- 1 T oyster sauce
- 1 T Honey
- 1 T rice wine vinegar
- 1 T soy might be a good idea - but I didn't
- ½ t salt
- ½ t pepper
- ¼ onion (scallions or green onion would be best) (I used none, 'cause I was out of it)
- 1 t ginger powder (fresh would be better)
- 3 cloves garlic
- 3 T H2O (on looking at the results I'll leave this out next time)
- 1 red pepper
Procedure (with pictures)
Take some chicken. In this case, 2 packages
![](//2.bp.blogspot.com/_Q--bapvYnos/RltCooa-4kI/AAAAAAAAAkY/p12sHO6tFk8/s400/95-007.jpg)
Which will look like this one unpacked
![](//4.bp.blogspot.com/_Q--bapvYnos/RltCpIa-4lI/AAAAAAAAAkg/kmuewSJxTxE/s400/95-008.jpg)
Chop off the pointy tip of the wings at the joint (save for making broth some day)
![](//2.bp.blogspot.com/_Q--bapvYnos/RltCpoa-4mI/AAAAAAAAAko/5--m55yxiYY/s400/95-009.jpg)
And you'll get this
![](//3.bp.blogspot.com/_Q--bapvYnos/RltCp4a-4nI/AAAAAAAAAkw/Qe1BYGRao_k/s400/95-010.jpg)
Cut wings in two at the joint gets you two "wings" from each wing
![](//3.bp.blogspot.com/_Q--bapvYnos/RltFU4a-4uI/AAAAAAAAAlo/p1izvprren0/s400/95-011.jpg)
Clean up any little pin feathers left over
![](//2.bp.blogspot.com/_Q--bapvYnos/RltEPoa-4pI/AAAAAAAAAlA/aHI2OI0_5DQ/s400/95-013.jpg)
Mix (stick mixer) the ingredients (except the chicken pieces) then
Marinate chicken 15 minutes or more (this is them marinating); stir around half way through
![](//1.bp.blogspot.com/_Q--bapvYnos/RltEQYa-4qI/AAAAAAAAAlI/qI4yRoF9u4Q/s400/95-015.jpg)
Oil a baking pan and bake wings for 30 minutes in a 190 C oven [395F]
![](//3.bp.blogspot.com/_Q--bapvYnos/RltEQ4a-4rI/AAAAAAAAAlQ/x5zz-V_-zIo/s400/95-017.jpg)
Turn and baste halfway through (thanks Elizabeth for the silicon basting brush)
![](//2.bp.blogspot.com/_Q--bapvYnos/RltERoa-4sI/AAAAAAAAAlY/Ps__3g_e1uQ/s400/95-018.jpg)
Broil for 5 minutes more to crisp them and you'll get this (before)
![](//4.bp.blogspot.com/_Q--bapvYnos/RltESIa-4tI/AAAAAAAAAlg/GnfKtF1Xows/s400/95-020+b.jpg)
After
![](//4.bp.blogspot.com/_Q--bapvYnos/RltGLIa-4vI/AAAAAAAAAlw/nlXCtonEcEk/s400/95-022.jpg)
Procedure (in one block)
- Chop off the pointy tip of the wings at the joint (save for making broth some day)
- Cut wings in two at the joint
- Mix (stick mixer) the ingredients (except the chicken pieces)
- Marinate chicken 15 minutes
- Meanwhile: Preheat oven to 190C [375F]
- Wash the dishes you got dirty
- Empty the dishwasher
- Crack a beer
or even better
- Crack a beer
- Empty the dishwasher
- Wash the dishes you got dirty
- Oil a baking pan and bake chicken wings for 30 minutes
- Turn once and baste with the marinade
- Broil for 5 minutes more to crisp them up
Done
Notes
- Put them on a rack if you want to keep them out of their own fats
- Don't use the marinade as a dipping sauce. Make more if you want to but the mariande's been contaminated with chicken juice and you don't want to be eating that.