|This tutorial is proudly sponsored by 3M Scotch™ Premium Kitchen Scissors. Retailing at major stores in Singapore at S$15.90 for non-detachable, and S$19.90 for detachable.|
My family loves chicken wings so I’m always experimenting with new flavours. These Thai-inspired Tom Yum chicken wings is the latest creation and they were very well-received on our dinner table. The marinade is really easy to make as I am using instant tom yum paste as the base. They are also cooked the fuss-free way, entirely in the oven. You can tweak the marinade sauce to your liking – for example, even though there is no chilli in this recipe, you can add it for that extra heat.
|Tom Yum Chicken Wings (Step-by-Step)|
|Using kitchen scissors, cut chicken wing to 3 portions at the joint (drummette, mid joint and end tip). Freeze the end tips for making chicken stock. Pat dry with paper towels. Tip: For easy cleaning and quick drying, opt for the detachable kitchen scissors.|
|Cut lemongrass stalk and kaffir lime leaf (rolled up like a cigar) to thin snips. Add (A) to food processor and blend until the paste is smooth.|
|Coat chicken evenly in the tom yum paste. Chill marinated chicken, covered, in fridge, for at least half an hour.|
|Arrange chicken pieces on wire rack with foil-lined tray beneath. Bake at preheated oven of 200°C (392°F) for 25 minutes, turning once halfway. Garnish and serve.|
Different brands of tom yum paste have varying saltiness and flavour , so adjust the seasonings to taste accordingly. To ensure evenly cooked wings and easy clean up, rest the chicken pieces on a wire rack with a foil-lined tray beneath while baking.
Prep Time: 10 mins
Cook Time: 25 mins