“Maak-‘n-plan” Chicken wings

sticky-chicken-wingsSometimes things just don’t go the way you want it to. Ben chose our sticky chicken wings for his birthday dinner. And obviously the only place our recipe now resides is on the cloud. No problem, right? Wrong. As soon as I started the preparations, the internet went down. Not my server, all of the internet? A giant pachyderm may have chewed on the land cable, or a giant squid may have seen the sea cable as a nice bit of string to put in its pocket. Who knows? But we were disconnected, linked-out and felt like twits. (Face-palm and Boohoo also comes to mind).

So, racking my tired mind (still reeling from 13 hours of driving from East London) came up with salt and pepper as seasoning. The rest was blank. Which is not an altogether bad thing. Nothing like a blank page to be creative on. I thought: Sticky and black. Which translated to honey and soy. That was simple, until I opened the pantry and found a little crust of crystallized honey at the bottom of the jar. OK, plan B. Apricot jam. Still have an abundance from the season’s jamming session. Luckily we bought soy recently. So I was OK. Well, at least as a start.

I mixed the two and got a nice salty sweet sauce, but boring as take-aways. So I improvised further. I found some nice ginger and grated a good 5 cm fat piece into the sauce, added some trusty Worcestershire sauce and some crushed garlic. I mixed in a dollop of vegetable oil (that it should not blacken immediately) and that was it. For a finishing flourish I added some raw white sesame seeds on top. For a nice crunchy nuttiness, I thought. And, praise where praise is due, it came out quite nutty and crisp, with a slight peanutty taste. Sort of Indonesian, I thought. Ben and Alexander loved it, Lara did not. (You can’t win them all, I guess). The ginger gave it a nice twang, as I forgot the trusty Nando’s garlic Peri-Peri sauce. The ginger heat went very well (I thought) with the sesame taste.

Ingredients:

Chicken wings 1,5kg, washed and dried
Apricot Jam 200ml
Soy sauce 75ml
Rice vinegar 15ml
Worcestershire Sauce 30ml
Vegetable Oil 30ml
Ginger, grated 5 cm piece
Garlic 5-6 cloves, crushed
Sesame seeds 3 tablespoons on top

How I went about it:

  1. I mixed the Apricot Jam, Soy sauce, Rice Vinegar and Worcestershire Sauce in a big mixing bowl.
  2. I grated the ginger and added it with the juices dripping out of the grater to the mix.
  3. I crushed the garlic and added it in.
  4. In preparing the wings, I did not cut the wings this time, but dislocated the main joint between the wing-drumstick and the winglet with the two bones inside. I then sliced the flap of skin right to the joint I dislocated. This makes the wing lie perfectly flat in a tray or pan.
  5. I then pan-fried the chicken until golden, but not cooked through.
  6. I then dipped them in the sauce and put them on a roasting tray, sprinkled them with sesame seeds. and roasted them for 25-30 minutes in a pre-heated oven at 200 degrees Celsius.

 

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