Marinade:
1.5-2 tbsp Shrimp Sauce (own preference)
0.5-1 tbsp Sugar (own preference)
1 tbsp Shaoxing Wine 1. Marinate 18-20 wingettes preferably overnight or at least 4 hours. 2. An hour before baking, coat the marinated chicken wings with 0.5 cup flour, 1 tsp baking powder & 1/4 tsp baking soda. Place wings in a single layer on a prepared rack to air-dry. 3. Brush some olive oil on the wings just before baking. Bake the wings on the rack over a baking sheet at 200 deg for about 20-25 mins (depends on your oven) until the wings are crispy, turning once halfway. Note:
1) I'm using Fine Shrimp Sauce from Lee Kum Kee, adjust the marinade accordingly for other brand. 2) The Shrimp Sauce is rather salty, please adjust according to your preference. 3) You may substitute prawn paste marinade with other marinade recipes (like lemongrass, rosemary, etc) and to make oven-baked wings crispy, just follow the same steps. 4) I used double acting baking powder as I don't have any baking soda at home, so I omitted baking soda. 5) The 1 hour air drying instruction is crucial to this dish. I will also dip it in the flour again if I see that it's getting wet.
Enjoy :)