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Crispy Baked Inasal Wings

Yields1 ServingPrep Time10 minsCook Time1 hr 30 minsTotal Time1 hr 40 mins

 1.50 kg Chicken Wings
 2 tbsp Rock Salt
 1 tsp Freshly Craked Black Pepper
 1 tbsp Baking Powder
Inasal Sauce
 220 g Butter Salted
 3 tbsp Calamansi Juice
 1 tbsp Soy sauce
 2 tbsp Minced garlic
 2 tbsp Minced ginger
 2 tbsp Minced lemongrass
 1 tsp Annato powder
 1 tsp Salt
 ½ cup Honey
Product Used


Wash the chicken wings thoroughly, drain the water and pat dry the chicken. 


In a ziplock bag combine salt, pepper and baking powder. Add the chicken, lock the bag and massage the condiments to marinade the chicken. Chill for 10 mins. 


Using the preheated Breville Smart Oven. Place the wings in oiled baking pan at the lowest rack with the skin side up.  Bake it for 120 deg C for 30 mins. This is the lower heat and rendering the fat stage.


Brush wings with remaining oil. increase temperature to 205 degrees C, and move wings up to the top of the oven. Bake an additional 45-50 minutes until cooked through and skin is crispy, and wings are golden brown.

(Chef's note: baking powder will help to draw moisture to the surface of the skin, and the heat of the oven will cause it to evaporate, and then the skin will be left moisture-less, and thus become far crispier)


Once baked, remove wings from pan, and toss in a bowl to coat the wings with Inasal Sauce.

For the Inasal Sauce

Using Breville Multichef Sauté/ Sear function, heat up the pan with vegetable oil. Sauté onions for 2 mins. Add minced garlic, lemongrass and ginger and sauté for 3 mins. 


Add the butter and annatto powder cook until the butter is melted. Add soy sauce, calamansi juice and honey and cook for another 5 mins until reduced.