Chicken wings are a delicacy that I have started to appreciate only recently. Growing up I would always eat chicken breast… no thighs, no wings. I know, thighs are supposed to be tastier and juicier, but I never really liked them. Since moving here I have eaten chicken wings made in different ways and found I actually liked them, especially when their skin is crispy and when the wings are spicy. I often find though that they can be quite greasy and fat, and that is why I never tried to cook them at home. Well, that was before I saw these beauties over at my friend Reem’s amazing site Simply Reem! I saw them and could not get them out of my mind. You know, sometimes it happens… I see something I like and I just HAVE to make it. I had to wait for a few days so I could get all the ingredients I needed (including the chicken wings obviously) and then I finally made them. The result was amazing. The wings came out perfect: crunchy skin and no fat at all! I have to admit that the wings we bought were not huge, so that is probably why they were not that fat to begin with. The best part about this recipe is that you first marinate the wings and then glaze them with a finger-licking-delicious sweet and spicy sauce that is slightly sticky, so they are double tasty! I had to make a couple of changes to the original recipe and adapt it to what I could actually find in Sydney and I was 100% satisfied! This recipe is definitely a keeper! Thanks Reem!!!
Recipe adapted from Reem at Simply Reem
900 gms (2lbs) chicken wings
1 cup flour
For the marinade
2 or 3 garlic cloves, finely minced
2 tbsp soy sauce
1 tbsp sesame oil
1 tsp chilli powder
1 ½ tsp salt
1 tsp pepper
For the glaze
½ cup apricot jam (without pieces of fruits)
1 garlic clove, very finely minced
1 tbsp soy sauce
1 tbsp oyster sauce
1 tbsp pomegranate molasses
2 tbsp brown sugar
½ to 1 tsp chilli powder
1 tsp red chilli flakes
Put all the marinade ingredients in a big bowl and mix well. Add the chicken wings, mix and coat them well with the marinade. Marinate in the fridge for at least 2-3 hours.
Now coat the chicken wings in flour and shake off the excess.
Put them on a baking tray lined with baking paper and spray them with a little extra virgin olive oil.
Bake in a pre heated oven at 200°C (400°F) for 25 minutes. Then turn the chicken wings and bake them on the other side for another 25 minutes. This cooking time also depends on the size of the wings you are using.
While the chicken is baking, combine all the glaze ingredients in a sauce pan and bring to a boil.
Let it cook for another 5-6 minutes stirring constantly. Remove the glaze from the fire and keep it aside.
Once the chicken is cooked, dip the wings in the glaze and coat them well. Serve hot.
Also, I want to thank Elyse from The Cultural Dish for awarding Manu’s Menu with the Versatile Blogger Award! I really appreciate it and I always feel honoured when I receive awards from my favourite bloggers! And Elyse is one of the first foodies I started to follow!!! Thank You Elyse!!! And please, visit The Cultural Dish and take your time to enjoy all the yummy food Elyse cooks! I won’t be passing this today, as I have already shared 7 facts about me and passed the same award in my last post… but you can read about it here!