It is time again for the “Secret recipe club” reveal! I am sure you all know what the club is about, but for the few of you who still don’t know about it, here goes a brief explanation. Each month you are assigned a participating food blogger to make a recipe from and in turn someone else will be assigned your blog. All you have to do is choose a recipe, make it and blog about it on the specified date. The only rule is to keep it a secret! If you are interested in learning more, or want to join the club, please visit the Secret recipe club website.
When I saw this month’s assignment I got so thrilled! I was finally given my friend Rhonda’s blog: The Kitchen Witch! You see, I have been following her blog for a while now and I am always drooling over her beautiful pictures (believe me, they are gorgeous!). She was assigned my blog over a year ago and she (beautifully) made MsM‘s Frittatine alla Parmigiana, a dish that is very dear to me as it is one of my great grand mother’s recipes! So I was extra excited by the thought of reciprocating and making one of her delicious recipes! It was HARD to choose. Very hard. I have bookmarked a few extra recipes that I will be making really soon, so stay tuned. In the meantime, I decided to try her Sweet Chilli and Orange Drummettes, though I used chicken wings instead, mainly because I already had some in the freezer! Feel free to use either of them. These were AMAZING: sweet, spicy and sticky… just the way I like chicken wings! I made just one small change to the original recipe: I coated the wings in flour before frying them to make the skin extra crunchy. YUM! Ok, ok, I am getting hungry again… I cannot help it… have you seen the pictures?? Please stop by Rhonda’s site The Kitchen Witch… you are in for a treat: she’s very witty and her recipes are all as delicious as this one! So, what are you waiting for??
Thank you Rhonda for sharing such an amazing-finger-licking recipe! Enjoy everyone!
- 900 to 1350 gms – 2 to 3 pounds chicken wings (or drummettes)
- 1 tbsp canola oil
- 2 cloves garlic, lightly mashed
- Salt and Pepper to taste
- Wash and dry the chicken wings.
- Put some flour on a plate and mix some salt and pepper with it. Coat the chicken wings in the flour.
- In a large frying pan, heat the oil over medium heat, add the mashed garlic and cook it for a few minutes to infuse the oil, then remove the garlic cloves.
- Add chicken wings to the pan and fry them for 20 to 25 minutes, or until the skin becomes crunchy and golden brown and they are cooked through. When ready, drain them on a paper towel. If you need to cook them in batches, keep the chicken wings warm in the oven.
- In a saucepan, heat the butter over medium heat. Add the garlic and sesame oil and cook, stirring frequently, for 1 minute. Add the chilli sauce, soy sauce and marmalade. Cook the sauce for a few minutes, until the marmalade dissolves and the sauce slightly thickens. Keep it warm until ready to serve.
- When the chicken wings are ready, dip them one by one in the warm sauce and serve them immediately, with the remaining sauce on the side.