to your Favourites...
This recipe produces spicy, tangy chicken wings that are suitable for roasting or the barbeque.
- 500g chicken wings
- 1 tablespoon of soy sauce
- 1 tablespoon of lemon juice
- 2 tablespoons of runny honey
- 2 tablespoons of tomato ketchup
- 1 tablespoon of sesame oil
- 1 teaspoon of ground ginger
- 1 teaspoon of ground coriander
- 1 teaspoon of paprika
- 1 teaspoon of Thai seven spice
- 1 clove of garlic (crushed)
- a few drops of Tabasco
- 2 tablespoons plain flour
- salt & pepper
Preparation Time: 10 minutes (+ marinade time)
Cooking Time: 35 minutes
Serves: 2 - 3
- Put all the ingredients (except for the chicken wings) into a bowl that is large enough to hold the wings and mix them all together.
- Chop the wings in half at the second joint from the tip using a cleaver or sturdy knife.
- Put the wings into the bowl and coat them all thoroughly with the mixture, making sure the marinade gets into all folds and elbows.
- Leave the wings to marinade in the bowl, preferably over-night, in the fridge.
- Preheat the oven to 190°c.
- Place the wings on a baking tray, making sure they are evenly spaced apart, and put them into the oven for 35 minutes, turning them over once half way through cooking.
- Serve immediately.
- When marinading the wings, to save space and to ensure an even covering of the mixture, place the wings and marinade in a plastic bag and secure tightly.
- When they come out of the oven, the wings may be slightly charred. This is fine and in fact adds to the flavour.