Monday, January 29, 2007

Super Easy French Herbs Chicken Wings

This was what I prepared Saturday night. It's really simple, and you can do it too. 4 ingredients only. how simple can it get?

I had 11 chicken wings, the middle part only.
1 1/2 tablespoons of abalone sauce
1 1/2 tablespoons of oyster sauce
a huge dash of dried french herbs. (The Carrefour gourmet range) which is about 3 tablespoons.



I usually add in a dash of extra virgin olive oil, but decided not to today, which i regretted.
I usually use those non stick sheets, which are superb, they make cleaning up easy. See them in the picture? The water drop stays round. cool eh?



Marinate them well, dump it in a zip lock bag, shake it, and let it sit in fridge for like 2 hours.
After that, bake them at 140-150 C for 25 mins. I prefer low heat to let it cook slowly.
After that, turn the heat up a bit to around 160 C to let it brown and crisp to your liking.





Enjoy. :-)



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7 comments:

tigerfish said...

Browned so nicely :D
Abalone and french herbs...fusion cuisine! You know what are those herbs ? Don't know if can use dried oregon and basil ?

simcooks said...

15 mins only? That's fast! For some reason, my baked chicken wings take a long time to cook!
Ya... this one needs low heat or the herbs will burn. Looks good!

Ming_the_Merciless said...

French herb = herb de provence??

Looks delicious!! I'm surprised it took only 15 minutes to cook the wings.

Is that Silpat Liner on your baking tray?? I hear they are a miracle for baking.

Keropok Man said...

oops. i just corrected my post. (thanks simcooks, ming) post at night, head blur blur. its around 25 mins of baking. haha..

tigerfish, its a bottle of herbs that all mixed up and ready for use. I think it's like what ming says, herb de provence. its what is written on the bottle from my memory. it's something like this.

ming, I dont know what liner are called, but I have a black sheet and a beige colour sheet, both are brought back from UK.

food do not get stuck on them!

cleaning is a breeze! run it under the tap and everything goes off!

Kris said...

was excited with your pix and wanted to try out the recipe ..but NO ABALONE SAUCE, NO FRENCH HERBS!!!

Miccheng said...

Bro, you really have a nice way of making food look so succulent and delicious! How do u do it? Or rather, what camera u using? Can recommend?

Mic

Keropok Man said...

I have 2 cameras. Both are Sony. W1 and H1. It's a bit old but its still working fine :-)

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