Salted Egg Yolk Wings 咸蛋黄鸡翅

• Meat

  • 500 g Chicken mid wings
  • 1 Oven-baked crispy wings

• Produce

  • 1 Chilli padi
  • 1 tbsp Garlic

• Refrigerated

  • 4 Egg yolks, salted

• Canned Goods

  • 4 tbsp Evaporated milk

• Condiments

  • 1 Egg yolk sauce, Salted

• Baking & Spices

  • 2 tsp Baking powder
  • 1/2 tsp Curry powder
  • 2 tbsp Flour
  • 1 Salt and pepper
  • 1 tsp Sugar

• Dairy

  • 2 tbsp Butter
  • 1 Cooking oil/melted butter

• Frozen

  • 20 Curry, leaves

Found on anncoojournal.com

Description

Ingredients

• Oven-Baked Crispy Wings
• 500g chicken mid wings (about 12-14 pieces)
• salt and pepper to taste
• 2 tbsp flour
• 2 tsp baking powder
• cooking oil/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 (I used non-dairy whipping cream)
• 1 tbsp minced garlic
• 1 tsp sugar
• ½ tsp curry powder

Directions

• Oven-Baked Cripsy Wings - Clean and dry wings. Season with salt (I added ¾tsp) and pepper for 15 minutes.
• Preheat oven to 200 deg C.
• In a bowl, toss wings with flour and baking powder, lightly coated each side.
• Place wings on wire rack and light brush on cooking oil.
• Bake for 30 minutes, flip and bake for another 10 minutes or until crispy.
• Salted Egg Yolk Sauce - Steam salted egg yolks for 10 minutes until cooked. Mash salted yolks with a fork.
• 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 (whipping cream), and season with sugar and curry powder. Bring to a boil, reduce slightly and remove from heat.
• Then toss crispy baked wings in salted egg yolk sauce and serve immediately.