Sticky chicken wings
I find it odd that I can get a chicken "star-pack" for R32 per kilo and then a packet of wings would cost R45 per kilo. The reason this is odd is the price to meat ratio. Deboned fillets, yes, more expensive, as we get more meat per Rand. Star packs – more bone but good meat, wings – little meat, much bone. So why is it more expensive?
Well, the answer lies in this recipe. The kids love this so much, they keep on asking for it.
The secret to a good sticky sauce is in the simplest of ingredients – you need something sweet, something spicy and something salty.
But then, to get the perfect chicken wings, there's a few secrets in how you go about it.
Ingedients (sticky sauce):
|Good Soy Sauce (Nothing beats Kikkoman)||1 cup|
|Fresh Ginger, grated||1 tablespoon|
|Lemon||1 – use the juice as well as the zest|
|Onion||1 large onion, cut into small cubes. (I have an onion cutter for this).|
|Honey or Apricot Jam||1/2 cup|
|Worchestershire Sauce||1 tablespoon|
|Nando's Garlic Peri-Peri sauce||1 tablespoon|
|Marsala or Port||To deglaze the pan|
How to go about it:
1. Cooking the sauce:
Mix the Soy Sauce, Honey or Jam, Worchestershire Sauce and the Nando's Peri-Peri by whisking them together in a bowl. Take a frying pan, add some olive oil and some butter (2 tablespoons each), add the onion, ginger and garlic and fry until golden and soft. Add the whisked sauce, and reduce the heat to a simmer. Let it get nice and sticky, then deglaze with the Marsala or Port.
2. Roasting the wings:
The best (absolute best) is to put the wings into a roasting pan, seal it tight with foil and roast it for 2 hours in an oven at 170 Celsius. They will be fall-off the bone tender. To add colour and flavour, pan-fry them in a lug of olive oil with the garlic cloves until they get a nice golden colour. Pale chicken is just – pale!
3. Finishing the dish
Then, take out of the oven and toss them in the sauce – do this carefully, as the chicken will be really tender. They must end up nicely covered with the sauce. Zest the lemon over the wings and squeeze the lemon juice over it.
Some people like to cut the small winglet on the end, but I love the whole wing.
Keep the bones – they are simply the best to make chicken stock with.