These are best eaten with fingers as a starter. Make sure you provide finger bowls and plenty of paper napkins, it could get messy.
INGREDIENTS
Serves 4
12 chicken wings
3 garlic cloves,crushed
1 1/2 in piece fresh root ginger, grated
juice of 1 large lemon
3 tbsp soy sauce
3 tbsp clear honey
1/2 tsp chilli powder
2/3 cup chicken stock
salt and black pepper
lemon wedges, to garnish
1. Remove the wing tips and use to make the stock. Cut the wings into two pieces.
2. Mix the remaining ingredients, apart from the stock, together and coat the chicken pieces in the mixture. Cover with clear film and marinate overnight.
3. Preheat the oven to 425°F. Remove the wings from the marinade and arrange in a single layer in a roasting tin. bake for 20-25 minutes, basting at least twice with the marinade during cooking.
4. Place the wings on a serving plate. Add the stock to the marinade in the roasting tin, and bring to the boil. Cook to a syrupy consistency and spoon a little over the wings. Serve garnished with lemon wedges.
Posted under HOT & SPICY
This post was written by admin on February 21, 2012
