'Will you be making those tasty little chicken-wing thingeys?' asked Peter, as we prepared to welcome some friends for a gathering. 'Absolutely,' I replied. 'They're always a great crowd pleaser,' I added with a smile.
Chicken wings in one form or another have been a favourite of mine since childhood. My mother used to crumb a massive pile of them, along with drumsticks, and serve them with her special potato salad for our 'new-Australian' Christmas dinner.
I greatly enjoy the Vietnamese version made with lemongrass and chilli, a la Luke Nguyen. Or, the Thai ones that have been marinated in red curry paste and fried off in oil that is infused with kaffir lime leaves. Wow! How good are spicy Indian tandoori wings. And let's not forget buffalo chicken wings with cayenne pepper and hot sauce! Yep, I love 'em all. Pass me a bowlful with a spare dish for the bones, and a packet of 'Wet Ones' hand wipes, and leave me be for a while, please. ♥♥ My favourite recipe of all (other than my mother's crumbed wings) is one I have perfected across three decades or so. While I love fried chicken, my wings are baked, not fried, as I figure they are fatty enough. I don't measure the ingredients, there's no need. I know that a splash of this, a splodge of that and a scattering of the other, make for the perfect marinade. But for the purposes of sharing my recipe, I have measured things out for you. The ingredients that set this recipe apart from others are the orange juice and zest, the baby stem ginger and the sesame oil. But you can use powdered, pickled or fresh ginger, if you cannot find baby stem ginger. I've also been known to use citrus infused Agrumato oil when there are no oranges in the house. Enjoy xo CHICKEN WINGS WITH BABY STEM GINGER, HONEY & SESAME 2 kilograms free-range chicken wings 60 mls sweet chilli sauce 60 mls kecap manis (or tamari) 2 tablespoons honey 3 tablespoons brown sugar 2 teaspoons baby stem ginger, chopped (or use fresh grated ginger instead) juice and zest of an orange 1 tablespoon peanut oil 1/2 teaspoon sesame oil 1/2 teaspoon cracked black pepper 2 teaspoons sesame seeds, lightly toasted, to garnish 1 tablespoon baby spring onions, sliced, to garnish Working with a sharp knife and a chopping board, cut the wings into three sections: the wing tip, the drumlet or drumette, and the winglet. You can use the wing tips for making stock. Clean away any feathers and trim any excess fat from the other two portions. Place them into a large Pyrex bowl. To make the marinade, combine the sweet chilli sauce, kecap manis (or tamari), honey, sugar, ginger, orange juice and zest, peanut and sesame oil and cracked black pepper in a jug. Mix well and pour over the chicken pieces, and mix with clean hands, ensuring they are well covered. Allow the flavours to develop, if you have time, by refrigerating for at least an hour, if not several. When you are ready to cook, preheat your oven to 180 degrees C. (With my oven, I have a 'roast' option, which browns the outside of meat or poultry beautifully). Line a baking tray with parchment and scatter the chicken pieces evenly over the tray. Bake for up to an hour or just a little longer, until the chicken is nicely browned. Crank up the temperature a little if you need to, but keep an eye on things. Brush with the remaining marinade and turn the pieces over during the cooking time too. Garnish with the sliced spring onion and sesame seeds and serve. Makes plenty! Serves 8-10. Go on, have some... you know you want to! ♥
Tell me dear readers and fellow cooks, do you love chicken-wing thingeys too? What's your favourite way of preparing them?
38 Comments
Lizzy
14/6/2015 09:31:24 pm
Thanks Krista, I love 'em... : )
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14/6/2015 09:06:33 pm
These look totally delicious Lizzy. They are indeed always a crowd pleaser I agree. Popular with both adults and children and quick to cook, they are a regular dish in our house.
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Lizzy
14/6/2015 09:31:56 pm
Thanks so much, Jane.. I bet yours, from home raised chooks, are awesome! xx
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Lizzy
17/6/2015 08:20:16 am
It's a good thing to be adventurous sometimes, Mandy, lovely one. xxx
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Maria Younan
15/6/2015 02:37:25 am
I know what I will be making tomorrow night, they look amazing and sound delish! I might add a sprinkling of coriander for that extra yum factor :)
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Lizzy
17/6/2015 08:20:35 am
Maria, perfect! : )
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Lizzy
17/6/2015 08:20:54 am
Oh Glenda, me too! xx
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celia
15/6/2015 09:44:15 am
When we arrived in Australia in 1969, the butcher down the road would give my mother chicken wings for free - they were a surplus waste product back then! We adore them - I usually cook them in sesame oil and soy. Your marinade sounds delicious! :)
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Lizzy
17/6/2015 08:21:19 am
It was like that with giblets and pork heads too, : )
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15/6/2015 11:04:52 am
I love chicken wings, my mum use to buy the marinated honey and soy ones from the supermarket many years ago. My favourite part of the chicken is the tender bit in the middle of the chicken wing. so good. Your recipe looks great and I might need to re-spark some love for chicken wings again.
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Lizzy
17/6/2015 08:21:39 am
Absolutely, Lizzie, absolutely!
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Lizzy
17/6/2015 08:21:58 am
Thanks Gerlinde, they are rather delicious!
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Lizzy
17/6/2015 08:22:35 am
Amanda, they are so cheep, err sorry, cheap and cheerful, as well as being delicious! : )
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Lizzy
17/6/2015 08:22:52 am
Thanks Laura!
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Eha
15/6/2015 02:09:32 pm
In spite of really being too fatty, chicken wings have always been one of my weaknesses and baking is my mode of preparation also. Usually Asian style - just have to try your recipe next as I usually include l/s soy or tamari and far less kecap . . . also have not added orange . . . a pretty sweetish marinade methinks with both honey and sugar . . . recipe down for next weekend!!!
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Lizzy
17/6/2015 08:23:20 am
Yes, it is on the sweet side, Eha, but ever so delicious x
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15/6/2015 02:18:31 pm
This looks absolutely delicious Lizzy! I could go for one, no two, okay, but three would be my limit now! :)
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Lizzy
17/6/2015 08:23:46 am
Only three, Joanne? I think I could out chicken-wing you any day! : )
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Lizzy
17/6/2015 08:24:07 am
Thanks so much, Liz : )
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Lizzy
17/6/2015 08:24:26 am
Thanks so much, Elizabeth xx
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16/6/2015 07:35:26 pm
I am drooling! This look divine, and something I would devour without complaint :)
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Lizzy
17/6/2015 08:24:48 am
Thanks Tandy, they really are delicious! : )
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Lizzy
17/6/2015 08:25:15 am
Dip in and go for it, girlfriend! Thank you for stopping by x
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17/6/2015 05:04:54 pm
Oh you captured these beauties perfectly. Makes me want a big bowl of scrummy wings now. :) I dont really cook them, never think to, will now tho, yours look delicious.
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Lizzy
17/6/2015 07:08:17 pm
They are so cheap and cheerful, Anna... and yummy! : )
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Fiona Ryan
19/6/2015 06:06:09 pm
Yes - who doesn't love a chicken wing? If they don't, they don't know what they are missing out on. I hope you write a post about your new-Australian Christmas.
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21/6/2015 06:47:36 am
Even though I hail from the epicenter of the chicken wing craze, I have never (until your recipe) wanted to get (or make) them. This flavor combination makes me crave them! I think I will tweak your recipe and make them with chicken thighs! Yum!
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8/3/2016 07:42:05 am
When I was growing up our local bakery would sell chicken wings. All the Frenchies would buy it and taste it, but they had some French name that I can't remember. Now I'm craving this 'memory food'.
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Cooking and writing have been a lifelong passion. Join me as I share with you my favourite recipes; postcards and morsels from my travels; conversations with cookery writers and chefs; and news on food, cookbooks and cooking. - Liz Posmyk
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NB: I use Australian standard measuring cups and spoons in my recipes.
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