Extraordinary chicken wings
OK so this is a big giveaway recipe guys. I mean, I didn't make it up, I got it from a Delicious magazine years ago, but holy moley it is amazing. These chicken wings will literally change your life.
Not for the faint hearted - they're very spicy but sooooo delicious. If you want to take the spice down a little, please feel free because even at half strength the flavour bomb goes off!
YOU WILL NEED
2 garlic cloves (more if you're like me and want to literally sweat garlic tomorrow/keep vampires at bay)
2 tsp finely grated ginger
90g gochujang - this is the fermented chilli paste (found in most Asian grocers, and sometimes in Woolies) that makes the dish deliciously spicy.
2 tsp dried chilli flakes - you can reduce or omit the chilli flakes if you want to bring the spice level down a bit
1/3 cup (80ml) light soy sauce
2 tablespoons apple cider vinegar
2 teaspoons white sugar
1 teaspoon sesame oil
1kg chicken wings - some supermarkets sell them already cut up, but if not, wing tip them and then cut them in half, by cutting them right through the joint so you've got the drumstick bit and the other bit. It should be really easy if you're in the right spot. Grab a big sharp knife and chop it in two - if it's too hard, you're not in the right place. Check out my YouTube video if you're really lost by this point, because I can tell all this text is boring you to death. [https://youtu.be/SV2W1sGf8es]
PLUS sliced green shallots and white sesame seeds for garnish
Ok so there are a few ingredients, I imagine the gochujang is about the only thing you're not sure about, but trust me, if I can find it in Mudgee, you can probably source it unless you live in the sticks (so buy it online when you read this the first time, so it's in the fridge waiting for a delicious Friday night wings session).
Put all the pink ingredients in a bowl and whisk it all together (so the sugar dissolves). Then split it into 2 bowls - a big bowl with 3/4 of the marinade, and a small bowl with 1/4 which will be your saucy spicy sauce! Put the chicken wings you so diligently chopped like a karate kid into the big bowl of marinade and coat, cover and pop back in the fridge to let it marinate for as long as possible, even over night if you have thought about this in advance!
Oven on 200-C, line a big baking tray with baking paper. Spread out the marinated chicken on the tray so there's plenty of room - don't overcrowd the tray otherwise they'll stew rather than bake. Cook for about 40mins or so, turning them over half way if you can remember to do that, otherwise just sail on! When they're nice and sticky and caramelised (and cooked) put them into a new serving dish, make sure to drizzle ALL the extraordinary pan juices, and coat with ALL the delicious marinade sauce that you reserved earlier, pop on the chopped green shallots and sesame seeds and DEVOUR!
They're delicious on their own, or you can team them with a delicious fried rice - which is a lovely segway for my next recipe idea! Haha what a life I live cooking, eating, and then talking about cooking and eating! Don't forget to save room for some extraordinary Pebbly Path rocky road for dessert!!!
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