November 18, 2009

Honey Soy Chicken Wings

Last week I snatched a bargain of 2kg of fresh Chicken Wings for only $5, and simply marinated them in a honey and soy basting, grilled and served with steamed rice and a fresh garden salad for tonight's dinner. It is always handy to make a little more than needed and store in the freezer for a quick meal next time.

Serves 6:
-1.5kg chicken wings
-1 tbs peanut or vegetable oil
-3cm piece ginger, chopped finely
-¾ cup soy sauce
-½ cup honey
-¼ cup water
-1 tsp sesame oil
-2 tbs toasted sesame seeds
-4 green onions, sliced thinly

If you like, cut through both joints of each wing using a heavy sharp knife and discard wing tips. I prefer my wings whole, it adds to the experience of tearing it apart with your fingers when eating :) Bring a large saucepan of water to a rolling boil, add chicken wings and bring back to a simmer.

Cook for 10 minutes and drain in a metal colander (I place the colander in another pot to save the drained water - the wings impart so much flavour into it). Heat oil in a wok or heavy-bottomed pot and stir-fry ginger until fragrant. Add chicken wings and cook until coated in ginger and starting to brown (if your pot is small, brown the wings in batches) Add combined soy, honey, water and sesame oil and braise, stirring and turning the chicken often until the sauce is very thick and coats the chicken, about 10-15 minutes.

Finally, add sesame seeds and onions and toss to combine. Serve with steamed rice, green salad, and a generous drizzle of the rich, fragrant sauce!

I recently bought this Harissa Grinder from the Oxfam Shop, which is a combination of dried chillies, sea salt, garlic, cumin, caraway seeds, coriander seeds and mint - It's so handy for when you need that extra bit of oomph in dishes. I grinded some into the wings, towards the end of braising.

Honey Soy Chicken Wings with Steamed Rice

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