BAKED MOCHIKO CHICKEN WINGS/DRUMETTES

Baked Mochiko Chicken Wings/Drumettes image

Provided by @MakeItYours

Number Of Ingredients 12

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2 to 3 pounds chicken wings, patted dry
Mochiko marinade:
¼ cup mochiko (rice flour)
¼ cup cornstarch
¼ cup sugar
⅓ cup shoyu
2 eggs, lightly beaten
¼ cup green onions, thinly sliced
2 tablespoons sesame seeds
2 cloves garlic, minced
Oil, if frying
Garnish: green onions or Chinese parsley

Steps:

Pat chicken wings dry.
Marinade: Combine all ingredients and mix well. Batter should on the thicker side. Add chicken wings and be sure wings are coated. Mix several times throughout. Marinade for at least 4 hours, or overnight.
Baking: Preheat oven 425 degrees. Line baking dish with foil for easy clean up. Place chicken wings onto baking dish. Discard marinade and remove any green onions from chicken or they will burn while cooking. Bake chicken for about 25-30 minutes, or until golden brown and cooked through.
Frying: In a large skillet, heat about one inch of cooking oil. Add chicken to heated oil and fry until evenly browned and cooked through. Turning occasionally. Cook 12-15 minutes.
Garnish: Green onions or Chinese parsley. (adsbygoogle = window.adsbygoogle || []).push({});