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Chinese Wings   CD   PIC   110mins plus refrigeration

 

Serves 4     Cold    Picnic   Poultry

 

Ingredients

5cm/2 inches Fresh Root Ginger, peeled & chopped

8 Spring Onions, chopped

3 Garlic Cloves, chopped

90ml/3fl.oz. Soy Sauce

60ml/2fl.oz. Orange Juice

90ml/3fl.oz. Hoisin Sauce

60ml/2 fl.oz. Dry Sherry

2 tbsp Plum Sauce

60ml/2 fl.oz. Cider Vinegar

60ml/2 fl.oz. Sesame Oil

1 teasp Chilli Paste

3 Star Anise

4 tbsp Honey

8-12 Chicken Wings

Instructions

 

1. Place the ginger and the green onions in a food processor and pulse until the bits become quite fine.

 

2. Transfer to a saucepan and add the remaining ingredients except the chicken wings. Bring to the boil, reduce heat  and simmer for 10 minutes. Remove from the heat and cool.

 

3. Meanwhile, cut off wing tips and joint wings into two sections. Place in a large bowl and pour the cooled sauce over them, tossing to coat all wings evenly. Cover and refrigerate overnight.

 

4. The next day, preheat the oven to 190C, 375F, Gas Mark 5 and lightly oil two large, shallow roasting tins.

 

5. Drain the wings, reserving the marinade and divide them between the two roasting tins. Bake uncovered 1¼ to 1½  hours, basting every 20 minutes with the reserved marinade and turning each wing as you baste.

 

6. After the cooking period, remove the wings from tins and place on sheets of aluminium foil in a single layer. Allow to cool then  transfer to  an airtight container and refrigerate until ready to serve.  Best served at room temperature.

 

More Picnic Recipes |  Summer Recipes   |  What's in Season 

 

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