Once upon a time, my dad kept talking about this…
Growing up, my dad talked often about the Wong Kiong Kook Gai Yit (oven-baked turmeric chicken wings) he made while he was living in the U.K. Talk he did, and make he did not. Dad hasn’t actually made it once in the decades he’s been singing his turmeric and chicken fat-melting aria to us.
I was pretty haunted by the absence of it, so I came up with my own version. After being teased for so long without any resolution, I took matters into my own hands. The result? It’s like having a 30-year itch being scratched for the first time, and needless to say, it’s OUT OF THIS WORLD DELICIOUS!
Note to dad: Less talk, more action please!
Baked Turmeric Chicken Wings
Active time: 15 mins
Cooking time: 45 mins
- 2 lbs of chicken wing parts
- 1 tablespoon turmeric powder
- 1/4-1/2 tsp of chilly powder
- 1/2 tsp of garlic powder
- Black pepper to taste
- Sea salt to taste (I usually do 1/2 tsp per lb of meat for health reasons)
- 1 tbsp olive oil (or if you prefer a higher smoke point oil for health, canola)
Equipment You’ll Need
- Flat baking tray
- Parchment paper
- Big bowl
- Use a big bowl. Clean your chicken wing pieces, and pat dry with paper towels.
- Pre-mix all the dry spices and salt together evenly in a bowl.
- Then spread the spice mix evenly all over the chicken pieces.
- Add the olive oil and massage the chicken pieces, making sure you get the oiled spice rub on all the wing folds.
- Cover and let sit for 10 minutes. This will help the salt condition and absorb into the chicken skin.
- While you are waiting, heat the oven to 400ºF/204ºC.
- Line your baking tray with parchment paper, and place your chicken wing pieces with spaces in between.
- When your oven reaches the desired temperature, insert your tray into the oven and bake for 45 minutes.
- Enjoy the beautiful smells permeating your kitchen.
- After 45 minutes, remove tray to rest and cool for 5-10 minutes before serving.
How to eat this
You can eat it as a snack or appetizer. If you’re eating this with a main meal, it goes well with steamed rice and green vegetables.For those eating a low sodium diet, reduce, substitute or eliminate the salt. It will still taste good, but just the wings will be without the savory note.