State of Origin tonight and Aunty Ali is over. We’ve just demolished a pile of these sticky Asian chicken wings and are now plonked on the couch.
“Yuck Lo – you can’t put that photo on your blog!” she says as she hits ‘delete’ on the pic I took of preparing the raw chicken wings. Ok – so raw chicken isn’t the prettiest thing to look at and the process of de-jointing the chicken wings isn’t for the faint hearted either. She didn’t want me to turn anybody off.
Boy oh boy do these taste good and are definitely worth the effort though. The Asian flavours are punchy and I love how the honey makes them really sticky.
Make a couple of kilos of these for your next party or for an easy family dinner, teamed up with some steamed rice and the old faithful wombok salad. The salad that everyone completely OD’s on round Christmas time. I swear it feels like every Australian barbecue in summer seems to sport a wombok salad. Or two for that matter.
Now make sure you buy some Sriracha if you’ve got a love of spicy food like I do. It always reminds me of my brother-in-law Jezza – the condiment king. Always handy to have.
Ali admits that when she walked in tonight and heard that I had chicken wings marinading in the fridge, she wondered why anyone would bother making their own. “You can buy them already done for you, you know”.
I did just overhear her telling Cork Daddy that it was worth the effort though and judging by the stack of empty chicken bones on her plate, I can see she enjoyed them just as much as we did. It seems an older sister IS always right.
“Just whatever you do Lo – don’t post those photos of the raw chicken.”
Ok Ali. You win that one.
asian chicken wings
1 x kilo of chicken wings, tips removed and cut in to drumettes and wingettes, (see this easy video here to show you how it’s done)
for the marinade
1/4 cup of soy sauce
1/4 cup of honey
1 x teaspoon of minced garlic
1 x teaspoon of minced ginger
1/2 teaspoon x jarred chilli
1/4 teaspoon of Chinese five spice
A dash of sesame oil
Salt and freshly cracked pepper
- Prepare the chicken wings by discarding the tips and cutting the wing along the joints so that you have the drumette and wingette pieces. (This makes them a lot nicer to eat then having the whole wing still intact. Discard any excess fat). Set aside.
- Combine all marinade ingredients in to a mixing bowl.
- Add the chicken pieces to the marinade and cover with glad wrap. Refrigerate for 2 hours or overnight if possible (giving them a stir every now and then).
- When ready to cook the wings – place them in a large baking tray, drizzling the extra marinade over the top and bake in a hot oven (200℃) for 45 minutes*. (I turn the wings over half way through the cooking process and baste the wings in the pan juices, by tilting the pan up and catching the marinade in a tablespoon).
- Serve with steamed rice, a wombok salad and Sriracha; or simply eat them as is.
- *Keep an eye on the wings as you might not need to cook them for that long.
- You can never make too many of these chicken wings. There isn’t much meat on them and they’re so inexpensive to buy.
If you make these Asian chicken wings, please leave your comments below. xx