Chicken wings is the ultimate finger food. I don't mind getting messed up to eat it. Its finger licking goodness is due to the fact that it has more skin than any of the other chicken parts. Any sweet sauce added to it turns into a sticky glaze.
This recipe has the Oriental flavours of ginger, garlic, and spring onions in its sweet and sour sticky glaze. If you make me choose between chicken wings and chocolate it's definitely going to be chicken wings any day.
20 chicken wings, remove the tips
2 tsps. crushed garlic
2 tsps. grated ginger
1/4 c. chopped spring onions
2 tsp. ground coriander
2 tsps. paprika
1/4 tsp. chilli powder
2 tbsps. light soy sauce
1 tbsp. lemon juice
1 tbsp. tomato catsup
3 tbsps. honey
1 tsp. salt
Pre-heat the oven to 350° F/ 180° C.
Mix all of the ingredients together in a pan or wok, except for the chicken wings. Add the chicken and mix very well.
Bring the mixture to a boil then lower the heat. Stir until the most of the sauce evaporates. The remaining sauce will become sticky and coat the chicken wings.
Line a baking pan with non-stick liner or foil. Lay the chicken wings evenly spaced in one layer. Bake for 25-30 minutes or until browned. Turn over after one side is browned and brush with the pan juices.
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