Every country I can think of uses chicken wings as a finger food, so making a recipe that is unique to one country would be impossible in my idea of cooking. That's why I mixed it up a bit with my East meets West Hot Wings. A few Asian ingredients meet some Caribbean Herbs and get tossed up with some world over Vegetables. Baked and not fried for a guilt free conscience and easy as 1-2-3 for smiles all around.
Ingredients:
8 -10 Chicken Wings
The Marinade:
Place these into a food processor and whizz:
1 Onion, roughly chopped
3 Garlic Cloves
5 cherry Tomatoes
4 red Birds Eye Chillies
1 tbs Thyme Leaves
Juice of 1 Lemon
1 tbs Brown Sugar
3 tbs Soy Sauce
1 tbs Dark Rum
Taste for balance between sweet, sour, spicy and salty.
Lay the Chickenwings into a baking dish in a single layer.
Spoon over the Marinade and let it do it's thing for about 5 hours.
Bake the Wings right in the baking dish, marinade and all, at 200C for about 1 hour, until cooked through and getting a few nice brown edges.
Turn them over every 15 minutes or so.
Serve on a bed of Salad Leaves and devour using your fingers of course!
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