Recipes: Marinated chicken wings
Rather than have heavy meals in the evenings with friends, Greedy Girl and gluttonous husband have recently been offering guests a selection of small, tasty dishes with a glass or three of wine.
This week, we offered marinated chicken as part of the line-up and very well received it was too! Generally this recipe is made with wings but Greedy Girl doesn’t think there’s enough meat on the bones so she asked gluttonous husband to substitute drumettes.
The recipe is yet another of gluttonous husband’s hybrids. The base recipe is by Australian chef Kylie Kwong from her book Recipes and stories but with a few key amendments. A key difference – this recipe doesn’t add honey or the coriander leaves and just serves the chicken on its own, rather than with rice as recommended.
This version isn’t spicy. If you’d like a bit of heat, add a chopped chilli to the marinade. Remember the seeds are the hottest part.
INGREDIENTS (serves four people as a snack – three each!)
DRY
12 chicken wings (or drumettes)
1 tbsp brown sugar
1 tbsp chopped garlic
1 dessert spoon chopped ginger
1 tsp five spice powder
Half tsp ginger powder (adheres to the chicken skin and gives an extra ‘oomph’)
Spices, garlic
WET
3 tbsp light soy (this doesn’t mean salt-reduced – it’s a particular style of soy sauce)
3 tbsp dark soy
1 tbsp fish sauce
1 tsp sesame oil
3 tbsp Shaohsing rice wine
1 tbsp rice wine vinegar
METHOD
Combine all the dry and wet ingredients in a bowl (except for the chicken) and give a quick mix to dissolve the sugar.
Pierce the drumettes with the end of a sharp knife to help the marinade permeate and place them into an ovenproof dish, pour over the marinade and put into the fridge for at least an hour but you could probably refrigerate for up to a day.
Preheat your oven to 170 degrees celsius (fan forced). Stir the chicken in the marinade to make sure everything is well coated, sprinkle with a little extra brown sugar (the top of the chicken will sit above the marinade so the sugar is on the skin).
Put in a single layer in a baking dish
Bake for 20 minutes at 170 (celsius), then turn the temperature up to 220 and bake for another 15 minutes. Kylie Kwong’s recipe calls for only an extra 10 minutes, but gluttonous husband says the extra five makes all the difference in terms of caramelisation and tenderness of the meat.
Take out of the marinade and serve immediately. Enjoy!
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