Chinese-glazed chicken wings
There's something quite irresistible about sweet, sticky chicken wings.
½ teaspoon grated fresh ginger
1 green onion, finely chopped
2 tablespoons oyster sauce
2 tablespoons dark soy sauce
1 teaspoon rice wine vinegar
1 tablespoon clear honey
6 chicken wings, wing tips removed and cut in half at the joint
For more fabulous finger foods and quick and easy meal ideas, check out Annabel Karmel’s new book, Top 100 Finger Foods
Ingredients
1 garlic clove, crushed½ teaspoon grated fresh ginger
1 green onion, finely chopped
2 tablespoons oyster sauce
2 tablespoons dark soy sauce
1 teaspoon rice wine vinegar
1 tablespoon clear honey
6 chicken wings, wing tips removed and cut in half at the joint
Method
1. Mix all ingredients in a large bowl. Cover and marinate in the fridge overnight, turning the chicken once.
2. Preheat the oven to 200˚C. Line a small roasting tin with foil. Tip the wings and their marinade into the tin and cover with a second sheet of foil. Roast for 20 minutes, then uncover and roast for a further 10-15 minutes, turning every 5 minutes, until the wings are shiny and sticky.
3. Cool before serving. Leftovers can be refrigerated for up to 2 days.
Notes
- Suitable for freezing (uncooked)
For more fabulous finger foods and quick and easy meal ideas, check out Annabel Karmel’s new book, Top 100 Finger Foods
- Author:
Copyright © 2013 Yahoo!7
All rights reserved.
- Yahoo! Lifestyle Network
- Advertise with Us
- Privacy Policy
- Terms of Service
- Help
0 Comments