Fragrant chicken wings

frangrant_chicken300Well, another Sunday and another special on chicken wings. This time, beautiful fresh ones for R40 per kilo. So, I bought a few kilos and decided to play around with my tray-baked sticky wings recipe. (As I get bored easily, it's lovely to try new things all of the time). 

I decided on a spring-onion-based flavour with an Asian twist. 

So, the ingredients: 

Chicken wings 30 wings (about 1,5kg)
Spring Onions 1 cup
Soy Sauce 1/2 cup
Home-made Chutney 1/2 cup
All Gold Tomato Sauce (Is there any other??) 4 Tablespoons
Garlic Cloves, sliced 4 cloves
Nando's Garlic Peri Peri Sauce 1 Tablespoon
Sweet Chili Sauce 1 Tablespoon
Ginger (Powdered) 1 Teaspoon
Sesame Oil 1 Teaspoon
Chop-Suey Sauce 1 Tablespoon

How you go about it:

Chop the spring onion into thin slices (rings). Add all of the ingredients to a mixing bowl and whisk it up into a nice thick brown fragrant sauce. 

This time I chopped the small winglet off, but added it to the dish for flavour. Alex asked me to also chop the mini drumstick and the second winglet next time, as it's easier to eat. 

Then add the wings to the sauce and mix well, so that all of the wings are well coated. Marinate for 30 mins. Pre-heat the oven to 180 Celsius and pour the covered wings into a oiled roasting pan. Cover with foil and seal properly. Cook for at least two hours – will almost fall off the bone but not quite. The sauce and the chicken combine to a very pleasant sauce, and, whilst we did not eat the little winglets, it made a nice stock in the sauce. 

Before serving, I removed the foild and grilled at max temperature for five minutes to get a nice crisp golden brown finish. 

The critical ingredient is the sesame oil. Just the one little teaspoon makes the whole dish sing. Heidi said she smelled peanut butter, which was the sesame oil. The kids loved it and I wanted to take the sauce and cook it further for either a sticky sauce topping or a dipping sauce, but the kids were too hungry, so we just ate as is. We had it with good old slaptjips, and, if not so-very-healthy, it was delish. 

 

You may also like...

Leave a Reply

Your email address will not be published. Required fields are marked *