Preparation time: 50 minutes
Number of servings: 4
Oven-baked and crispy chicken wings tossed into a creamy salted egg yolk sauce… This sinful dish will make your mouth water!
Oven-baked chicken wings:
- 12 chicken wings
- 2 Tbsp flour
- 2 tsp baking powder
- Salt and pepper (to taste)
- Cooking oil
Salted egg yolk sauce:
- 4 salted egg yolks
- 20 curry leaves
- 1 Thai chili
- 2 Tbsp butter
- 4 Tbsp unsweetened condensed milk
- 1 Tbsp minced garlic
- 1 tsp sugar
- ½ tsp curry powder
Oven-baked chicken wings
Clean the chicken wings and pat them dry. Season them with salt and pepper. Let them sit for 15 minutes. Preheat the oven to 200°C.
Meanwhile, toss the chicken wings in a bowl with the flour as well as the baking powder. Mix well until they are lightly coated on each side. Place the wings on a wire rack and lightly brush them with cooking oil. Bake them for 30 minutes before flipping them and baking them for another 10 minutes, or until they are crispy.
Salted egg yolk sauce
Steam the salted egg yolks for 10 minutes, until they are cooked. Then, mash them. Remove the seeds of the Thai chili and slice it.
Melt the butter in a pan, then stir-fry the curry leaves, Thai chili and garlic until they have released their fragrance. Add the mashed salted egg yolks and stir-fry them until some air bubbles appear on their surface. Pour in the unsweetened condensed milk and season the sauce with sugar and curry powder.
Bring everything to a boil, reduce the heat slightly and remove the pan from it. Be careful, this process is quick: try not to overcook and dry up the sauce.
Toss the crispy oven-baked chicken wings in the salted egg yolk sauce and serve immediately.
Are you in a rush? Then use our ready-made salted egg yolk sauce! Isn’t it convenient?
The recipe photo serves for illustrative purposes only.