Mr. Chau loves crispy chicken wings but I refused to deep fry anything at home. So I did some research on how to make really crispy skin chicken wings in the oven. After some research, I’ve combined tips from several recipes and created these super crispy roasted chicken wings flavored with galangal. Galangal is commonly found in South East Asian foods like Thai, Indonesian, and Malaysian. Fresh galangal looks a bit like ginger but they do not taste the same. I find galangal has a pine like aroma and not as spicy as ginger. This recipe uses galangal powder which can usually be found in Asian grocery stores.
Ingredients (serves 4):
- 2 lb chicken winglettes
- 2 tsp sea salt
- 2 tsp baking powder
- 3 pcs star anise
- 2 tsp galangal powder
- Rinse wings and pat dry (remove as much moisture as possible), put wings in a large bowl.
- In a mortar and pestle, crush star anise with the sea salt until star anise is a fine powder. Mix in baking powder and use this mixture to season the chicken wings, making sure all wings are coated. Put wings on a plate in a single layer, skin side up and leave it in the fridge to air dry for a few hours (6-8 hrs or up to 18 hours).
- Preheat oven to 450F. Remove wings from fridge and sprinkle galangal powder on both sides. Give the wings a gentle rub to ensure the galangal powder are adhering to the wings. Arrange wings on a foil lined baking tray (or lay them on a rack on top of a foil lined tray) and roast wings for 15-20 minutes depending on size.
- With our oven, I find that there is no need to flip the wings. Also roasting time might be different (longer?) for other ovens because our smart oven is convection.
- If using a rack, lightly oil it first because the wings tend to stick since we’re baking skin side up.