-10 whole Chicken Wings with (I prefer them with the skin left on) – 1 teaspoon Garlic paste – 1 teaspoon Ginger paste – ½ teaspoon Chilli paste – ½ teaspoon Dried Red chillies – Salt and Pepper to taste – 1 large spoon Olive Oil After cleaning the wings. Make small incisions on wings and marinate for an hour or preferably overnight. Place in a oven tray and bake on gas mark 6 until 80% cooked. (around 45mins depending on the size of your wings).
Combine the following ingredients and bring to a boil. Then reduce for a few minutes, until you get the consistency of double cream. Ingredients: – ½ cup Tomato Ketchup – ½ cup water – ⅓ cup strong vinegar – ½Teaspoon Garlic paste – 1 Teaspoon Ginger paste – ½ Teaspoon Chilli paste – ½ teaspoon Dried Red chillies – 1 Teaspoon Chilli powder – 1 Teaspoon Smoked paprika powder -2 Teaspoon Dark Muscovado Sugar – 1 Teaspoon Runny honey – 1 Star anise (You could use Chinese Five Spice mix). -Splash of Good quality Soya Sauce (I use Kikkoman) -Salt and Pepper to taste
You may want to put under the grill to ensure even browning.
Garnish with freshly chopped Spring onions. Serve with freshly salted thick potato chips and a side salad.
Hot and Sweet wings on the BBQ
There is nothing more delightful than dining Al-fresco. These chicken wings serve as a moreish appetizer. The recipe is similar to the oven-baked version. if you are cooking over hot coals or over a gas grill. Ensure that the grill is at an optimum temperature (the coal has a white covering of ash). Cook the marinated wings until the juices run clear. Then simply brush a liberal coating of the glaze and cook on each side for a few minutes. Pleasedo not overcook the chicken, dry BBQ chicken is criminal! Asian cooks usually remove the skin from the chicken. However, the chicken skins seals in the moisture and the meat remains juicy.