Chicken Recipes

CHINESE CHICKEN WINGS

These are best eaten with fingers as an appetizer. Make sure you provide finger bowls and plenty of paper napkins; things could get messy.

INGREDIENTS
12 chicken wings
3 garlic cloves, crushed
1 ‘/2-inch piece fresh ginger, grated
juice of 1 large lemon
3 tablespoons soy sauce
3 tablespoons honey
1/2 teaspoon ground chilies
2/3 cup chicken stock
salt and black pepper
lemon wedges, to garnish

SERVES 4

1. Remove the wing tips and use to make the stock. Cut the wings into two pieces.

2. Combine the remaining ingredients, except for the stock, and coat the chicken pieces in the mixture. Cover with plastic wrap 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 pan. 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 pan, and bring to a boil. Cook to a syrupy consistency and spoon a little over the wings. Serve garnished with lemon wedges.