Friday, 17 June 2011

Chicken wings 1


I intend to post a few different marinades for chicken wings over the next couple of weeks and I thought I would start off with the most familiar one first.  Who doesn't like sticky chicken wings.
First of all divide your chicken wings into 3 parts, discarding the tip ( or use them for your chicken stock)
Nibbles as you no them.

Marinade the chicken nibbles as many or as little as you like in

1/4 cup soy sauce or tarmari sauce
1 tablespoon of honey or brown sugar (what ever you have)
1-2 cloves of garlic roughly chopped
1-2 teaspoon of fresh ginger chopped
1/2 teaspoon of sesame oil
1 tablespoon of peanut oil or similar

Mix and coat the chicken wings and marinade for as long as you want.
Bake in a moderate oven for about 30 mins.
I baste and turn every 10 minutes.


The secret to making really good chicken wings that are marinated in something sweet, is to crowd them in the cooking pan so they don't scorch and burn.  The fat released from the chicken skin will mingle with the marinade and make a really delicious sauce to spoon over your rice.
Serve with coleslaw with sweet tart lime dressing.


I only made a small amount of wings as this was Finn's school lunch and my dinner to take to work tonight.




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