What’s Cooking? … Spicy Chicken Wings.
This dish ticks a lot of boxes for me. It’s tasty, easy, economical and satisfying to make. It does require a little effort, but that is what makes this dish. The wings are segmented for the best and most even cooking and eating experience. These tasty morsels are adaptable too. They can be a meal, an appetizer or a nibble with drinks they are also tasty eaten cold.
This is how I do it.
Rice for serving
Always make sure to wash all surfaces and equipment well after working with raw chicken.
Cut the flesh at the midpoint between the fore and mid leg. It is easy then to break at the joint, then finish cutting through. Cut the wing tip off. Repeat with the rest of the legs. The wing tips can be discarded, or, I like to put them in a small saucepan fill halfway with water and add some fresh herbs and onions and make into a chicken stock to use for another meal like a soup or risotto.
Put the chicken fore and mid legs into a baking pan. Add the ginger, soy sauce, chilli and sugar and spread over the wings evenly. This can be done ahead of time if desired so the wings can marinade in the refrigerator.
Bake for approximately one hour. Remove from the oven. Turn all the pieces over. Make a slurry of the water, garlic and cornflour and mix with the juices in the pan coating all pieces. Return to the oven for another 20 minutes or until golden.
Remove from oven. Check seasoning. Cover with the green spring onions. serve on a bed of rice with extra chilli and soy sauce if desired. Make sure you have serviette available.