Honey, Soy and Sesame Chicken Wings
Chicken Wings Make Great Finger Food
When you are needing finger food to take to a luncheon or special occasion, chicken wings are a welcome choice. They are economical, tasty, and easy to prepare. Over the years I have tried taking many different dishes, including my curried eggs, which always disappear rapidly as well, but I think that chicken wings are my favourite.
My tenth book, This is Our Story, was being launched on Saturday, so I needed something extra to add to the luncheon before the launch, something that was simple to make and sure to be a success.
I resorted to my Honey, Soy and Sesame Chicken Wings. Actually I do not use the whole wing, just the joint that is next after the wing tips. They are usually easily available and are a good size to handle as finger food. However, if you buy them with the tips attached, they are not so very difficult to remove, especially if you have a pair of poultry shears.
I actually purchased three kilos of wings, but the following recipe is for one kilo (approx. 2¼ lbs), as that seems to be a good amount. If you need to cook more or less than this quantity, it is a fairly simple matter to adjust the quantities in the list of ingredients. Actually I never measure them so accurately as set out below, and just add as I see fit. They always seem to work, except that it is a good idea to keep an eye on the wings when they are in the oven as the skin can burn if care is not taken.
- 1 kg (approx. 2¼ lbs) chicken wings, Already cut ready by the butcher
- ⅓ cup Soy sauce, dark
- 3 tablespoons honey
- 2 tablespoons tomato ketchup
- 1 teaspoon minced garlic, ready prepared is easy
- 2 teaspoons sesame seeds
Instructions
- Place chicken wings in the marinade container.
- Cover with all the ingredients and put on the lid.
- Shake vigorously to mix the ingredients and cover the wings with the mixture. Place in the refrigerator for a few hours. About each hour shake again and turn the container over.
- Line oven sheaths that have lip edges or a roasting dish with baking paper.
- Place the chicken pieces on the papered pan and put in an oven that has been preheated to 200C.
- Cook for about 1 hour, turning about halfway through the cooking so the wings are a golden brown on both sides.
A Few Hints
- If you are taking the wings to an event, decide if you wish to take them hot or cold.
- Remember there are government health rules about carrying food, so if you are taking them hot, heat a wide-mouthed thermos with hot water; pour it out; place the wings inside and close the lid firmly. Hot food must arrive hot and be served hot.
- If serving cold, cool the wings, then place covered in the refrigerator until really cold. Store the container or covered (with cling-wrap) serving-plate on an icepack in a cold pack for travelling. Cold food must arrive cold and be served cold - and definitely not tepid as that is when problems can occur.
Decorate with parsley, nasturtium leaves or other clean edible greenery.
A Final Hint:
Keep the rest of the marinade, either in a container in the refrigerator or in the freezer. It comes in handy as a wonderfully tasty sauce for dishes such as rice noodles or corn couscous.
