Garlic Lemongrass Chicken Wings – Delishar

Whenever I see chicken wings on the menu, it’s hard for me not to order it. And whenever I serve chicken wings on the dinner table, I see smiles. This garlic lemongrass chicken wings are sweet, salty, and coated with aromatic spices. No wonder it won the hearts of those who have tried it. I was sold just by looking at the ingredient list, and learning how easy it was to make it.

Garlic Lemongrass Wings 4

I made mine without chilli pepper only because I was making it with the kids in mind too. It was delicious no-less, but would be even more yummy with some chilli padi! The husband and I were fighting for the last piece of wing. Both of us came to conclusion that I should have made a double batch. Oh well, now we know better to make a double batch the next time I make this. 

Here are some of my other chicken wings recipes:

  1. Cola & Ginger Braised Chicken Wings
  2. Crispy Baked Tom Yum Chicken Wings
  3. Baked Crispy Sambal Chicken Wings
  4. Braised Honey Chicken Wings
  5. Lemongrass Honey Crispy Baked Chicken Wings
  6. Power Sticky Wings


Garlic Lemongrass Chicken Wings


  • 2 garlic cloves minced
  • 1/4 tsp 5 spice powder
  • 1 tbsp brown sugar
  • 1 tbsp hoisin sauce
  • 2 tbsp soy sauce
  • 8-10 chicken wings


  • 2 cloves garlic minced
  • 1 chilli padi sliced (optional or to taste)
  • 1 lemongrass sliced thinly
  • 1 shallot sliced thinly
  • 1 tbsp oil


  • Chopped cilantro/coriander leaves
  • Marinate chicken in all the ingredients stated in marinade for 1-24 hours.

  • Preheat oven to 190C.

  • Lay chicken wings on greased baking sheet.

  • Bake for 20 minutes or until cooked through.

  • In hot frying pan, add oil.

  • Then saute garlic, lemongrass, and shallot until fragrant.

  • Then toss baked chicken to coat.

  • Remove from heat, garnish with chopped cilantro.

  • And serve immediately.

Adapted from The Steamy Kitchen Cookbook

Garlic Lemongrass Wings 2

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Perfectly Baked Crispy Lime Cilantro Wings – Delishar

Say wings, and you’ll get most people’s attention, mine included. Perhaps it’s a better way to get large crowds’ attention by loudly announcing, “CHICKEN WINGS! CHICKEN WINGS!”, then say, “Ladies and gentlemen, may I have your attention please.” Lol! I’m just kidding of course, but you know, it may just be an effective way to get people’s attention if the usual way doesn’t. 

Darn, I got diverted even before I started. That’s what wings does to me. When I see it offered on the menu, I’d forget what I was there for in the first place. Are you the same too? Especially when the description or picture of the wings screams crispy! Oh man… My mouth just started watering. As much as I like chicken wings, I’m also reminded of the amount of oil that it was deep fried in. Luckily, deep frying isn’t the only way to get drool-worthy crispy wings.

Lime Cilantro Wings 7

Since I made it a rule that deep frying is never allowed in my kitchen, it doesn’t mean that I can’t enjoy crispy chicken wings at home. I simply bake them, and this time with the help of a secret ingredient. Baking powder. Cook’s Country explains that baking powder composes of an acid and an alkali. This combination helps to draw moisture to the surface of the poultry skin. The moisture then evaporate leaving the skin crisp instead of soggy.  The acid weakens the proteins within the skin, while the alkali accelerates the browning process. In layman terms, allowing the skin to crisp and brown more quickly. 

You can use the crispy chicken wing recipe as your base recipe and toss it in whatever sauce you like. Sriracha + butter is a really good combi, but the wings taste really good on it’s own too! I left out the jalapeños in my recipe to make it kid-friendly.  So, if you like crispy wings like us, but is turned off my the gallon(s) of oil that the chicken wings are deep fried in. Or even if you have not tried crispy oven-baked wings before, do give this a try. I assure you that you’ll not miss dem deep fried wings. 


Perfectly Crispy Lime Cilantro Wings


  • 1 kg chicken mid wings
  • 1 tbsp baking powder
  • 3 tbsp all purpose flour
  • Salt and pepper to taste
  • Juice of 1 lime
  • 2 tbsp unsalted butter room temperature
  • 3 tbsp chopped cilantro
  • Chopped jalapeño to taste optional, I opted out for the kids
  • Clean and rinse chicken, then pat dry with kitchen towel.

  • Season both sides with salt and pepper.

  • In a large mixing bowl, whisk together flour and baking powder.

  • Then toss wings to get a thin layer of even coating on both sides of the wing.

  • Lay wings on baking wire rack and allow it to rest at room temperature.

  • Now, preheat your oven to 200C.

  • When your oven is ready, give the wings a light spray of cooking oil.

  • Bake at 200C for 20-25 minutes, then flip and bake for an additional 10 minutes.

  • Meanwhile, make a compound in a large mixing bowl by combining butter, lime juice, cilantro, and jalapeño.

  • When wings are done, add the wings in the mixing bowl with the butter compound.

  • Toss to coat wings with lime cilantro butter.

  • Drip off excess, if any, then serve immediately.

Lime Cilantro Wings ta

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Salted Egg Yolk Wings – Delishar

It’s been a while since I indulged in salted egg yolk. It’s a once in a blue moon treat for me. It has also been a while since I shared chicken wings recipe on my blog. The last one was last year I think, when I shared my Lime Cilantro Crispy Wings. On that post, I shared about how to attain crispy oven-fried chicken without thick batter and deep-frying.

Using a secret ingredient, baking powder. That combined with a little coating of flour, a very light spray of cooking oil, and a hot oven was all that was needed. The baking powder helps draw out moisture from the skin and evaporates the moisture as it cooks, allowing the chicken skin to crispy up. Flour helps to lock in the juices of the chicken to keep it moist. At the same time, the chicken cooks in it’s own rendered fat as it bakes, and excess fat drips off onto the pan. 

Salted egg wings 1

This has been one of my favourite way to make crispy oven-baked chicken wings, and be able to enjoy it with less guilt knowing that it did not come out from a deep fryer filled with oil. This recipe can be adapted to be used in an airfryer as well, as an air-fryer somewhat mimics that of a smaller oven. 

So let me get to the sauce. Oh the sauce… Mmmm the sauce… one word. Orgasmic. I mean, it’s salted egg yolk, curry leaves, chilli padi, tad of curry powder to boost the aroma of curry leaves, a tad bit of sugar to balance the saltiness of the yolk, and then the creaminess of the evaporated milk. We made 12 mid wings that night, meant for 4. But I’ll let you in on a little secret, the both of us finished all 12 in a sitting. The husband is not a salted egg yolk fan to begin with, but he could not stop eating it. He said, “What sauce is on these wings? The whole thing is really really good! You should make it again.” So a word of advice, make more or there will be war.  


Salted Egg Yolk Wings


Oven-baked crispy wings

  • 12 chicken mid wings
  • 2 tbsp flour
  • 2 tsp baking powder
  • Salt and pepper to taste
  • Cooking spray / melted butter

Salted Egg Yolk Sauce

  • 4 salted egg yolks
  • 20 curry leaves
  • 1 chilli padi seeded and sliced
  • 2 tbsp butter
  • 4 tbsp evaporated milk
  • 1 tbsp minced garlic
  • 1 tsp sugar
  • 1/2 tsp curry powder

Oven-baked crispy wings

  • Pre-heat oven to 200C.

  • Clean and pat dry wings.

  • Season wings with salt and pepper.

  • In a bowl, toss wings with flour and baking powder, lightly coating each side.

  • Place wings on wire rack and lightly spray with cooking spray or lightly brush on melted butter.

  • Bake for 25 minutes, flip and bake for another 10-15 minutes or until crispy.

Salted Egg Yolk Sauce

  • Steam salted egg yolks for 10 minutes until cooked.

  • Mash salted egg yolks.

  • In a pan, melt butter.

  • Stir-fry curry leaves, chilli, and garlic until fragrant.

  • Add salted egg yolk and stir-fry until bubbly.

  • Pour in evaporated milk, and season with sugar and curry powder.

  • Bring to a boil, reduce slightly, and remove from heat. (This process is quick, do not over simmer and dry up sauce.)

Do not over simmer sauce or over reduce or sauce will dry up.
Add more milk if you want more sauce.

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Sesame Fried Chicken Wings – Delishar

Are you a fan of fried chicken wings? If you are, then I’ve got the perfect winner-winner chicken dinner recipe for you. If you aren’t then this recipe is going to win you over! It only takes 5 minutes to put together and another 5 or so to cook it. Amazingly simple and guaranteed to tantalise your taste buds! 


The secret to these speedy sesame wings is Mizkan‘s ready to use sauces. For this dish, I used Mizkan’s Versatile Sesame Sauce. It has a nutty aroma with a slight tinge of sweetness which is great to use it for marinating food, cooking, dipping sauce, and as a dressing. The possibilities are endless. In this recipe, the sauce was used to marinade the wings and tossed to coat the wings after frying for a more intense flavour. 

I made a portion to feed 4 as a side. However, my youngest daughter who is only 6, devoured almost half the portion on her own before I could stop her. She quickly requested for me to make it again, and claimed this to be her new favourite food. I wouldn’t mind given that it requires very little ingredients and can be made in a jiffy. Do give it time for the wings to marinade in the sauce. I’d recommend marinating in a ziplock baggie overnight for best result.  

NTUC Fairprice is hosting a Japan Fair during 3rd to 16th of May. This particular Mizkan Versatile Sesame Sauce will be promoted during that time with sampling period for this sauce. Do pop by to give it a taste test!

You will be able to find Mizkan Sesame Sauce at NTUC major stores including

  • NTUC Finest Bukit Timah Plaza
  • NTUC Finest Bishan Junction 8
  • NTUC Finest Bedok Mall
  • NTUC Finest Jurong Point
  • NTUC Hyper Ang Mo Kio Hub
  • NTUC Hyper Hougang One
  • NTUC North Point City
  • NTUC Tampines Mall

Sesame Fried Chicken


  • 500 g chicken mid wings
  • 4 tbsp Mizkan Versatile Sesame Sauce
  • 3-4 tbsp cornflour
  • Oil for deep frying

Coating Sauce

  • 2-3 tbsp Mizkan Versatile Sesame Sauce
  • Sprinkle with white & black sesame seeds
  • Marinade chicken in Mizkan Versatile Sesame Sauce for at least 1 hour. But preferably, over-night.

  • Drip off excess sauce and coat chicken with corn flour.

  • Heat up oil over medium heat for deep frying.

  • To check if oil is ready, insert a wooden chopstick into the oil. If it starts bubbling, it’s ready.

  • Fry chicken wings for about 5 minutes or until golden and cooked through.

  • Toss fried chicken with coating sauce and serve immediately.

Check out my other recipes using Mizkan‘s products. 

  1. 30 Minutes Pen Cai
  2. Spicy Sesame Noodles
  3. Poached Salmon Soba
  4. Goma Tonyu Nabe (Japanese Hotpot)

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