Article by Oomesh Nana
I could eat all 16 of these and not even feel ashamed. I LOVE sticky chicken and I think it loves me too!
Please, I implore you, it is imperative that you to marinate the wings overnight for a truly robust flavour. Trust me, you won’t be sorry. Simply stash them in a large-enough sealable freezer bag, add the marinade ingredients, seal it and refrigerate. These make for an ideal finger supper too, don’t forget the wet-wipes!
Serves 4 or 1 greedy person like myself
16 free-range chicken wings
¼ cup soy sauce
4 cloves garlic, peeled and crushed
3t fresh ginger, grated
2T vegetable oil
Gently bring the soy, garlic, honey, ginger and oil to a simmer in a small saucepan set over medium heat. Reduce for about 2-3 minutes. Cool well.
Place the chicken wings in a large freezer bag and add the cooled marinade. Zip the bag closed, squashing out any air trapped within. Massage the flavours into the chicken. Pop the bag into a bowl and place in the refrigerator overnight, or 2-3 hours if pushed for time.
The next day (or a few hours later) tip the contents of the bag into a large roasting tin, spreading out evenly.
Roast them in a preheated oven at 180 °C on the middle shelf for about 35-40 minutes or until bronzed and sticky. Serve with creamy mashed potato, or makes for yummy pickings as a snack.
“My hands interpret my soul’s craving.” ~ Oomesh Nana Born with a passion for food, Oomesh, also known as Mesh, is a natural cook, teacher, inspirer and Chef. Mesh was inspired into the world of culinary by family and close friends, and has been playing, cooking, experimenting and creating from the age of 12.
His passion for teaching, sharing and inspiring have led him to become a world-class instructor in the culinary field. A true natural in any kitchen, Mesh enchants people with his simple, easy-to-cook and fuss-free approach to food. A strong believer in good quality, fresh, local ingredients, Mesh is always inspired to try new and creative ways to make food taste WOW – by showcasing the ingredients in their simplest and most basic forms.
Born in East London, South Africa, Mesh has published 2 recipe books and runs cooking classes/demonstrations here in Xi’an. He is a qualified Chef and Graphic Designer and currently an English language teacher.