It has been a very busy week, terribly sorry for the “one post only” last week. I have been exhausted all over last week with house duties, work and life! This week, I’m hoping to really enjoy a slower momentum in life! Whilst flicking through some old books and photos of myself in childhood, the first thing that came into mind was food. Every time I think of childhood food – it reminds me of chicken wings. A super kids-friendly dish, particularly ones that are made for children parties. Chicken wings can be cooked a number of ways, oyster sauce, soy sauce, coke, sweet and sour and many more. I always wanted to do different flavoured chicken wings to please my appetite and IK’s too! As always, we know that Garlic and Butter works really well together, a few of my friends, from Italian always make garlic and butter prawns for me when I’m over for dinner, they take it as an “entree” dish! Lovely!
Now that most interpretation argues that Chicken wings are meant to be a savour dish, I’m trying to turn it around – garlic and butter probably isn’t enough, how about some honey – flavour?? And to add to that extent, the buttery sauce combined so well with the honey and garlic, it seems like its swimming around your tongue! This dish is really simple. Nothing too complicated that you need hours to prepare. It’s simple, delicious and can make a lot in one go – best for kids parties (I think I’ve mentioned that earlier already! 🙂 In fact, this dish probably goes really well with the beancurd wraps, or XO sauce Pad Thai! To add a bit more, why not try it with the black pepper pork steaks?
It was actually a risk initially when I though of this idea, worried to try it out at the first glance, just because it did sound UN-convincing at first – Sweet chicken wings?? But you always get the better result with least expected things!
You’ll need (makes 12 chicken wings):
- 12 chicken mid-wings
- 60ml of cold water
- 1 tablespoon of maltose
- 3 tablespoon of honey
- 6 garlic cloves, finely minced
- 1 teaspoon of sesame oil
- 1 teaspoon of salt
- 1 teaspoon of pepper
- 50 grams of unsalted butter
- 2 stalks of coriander, finely diced
- Clean and wash chicken wings until cold water, remove hair and drain well. Pat dry with paper towels and leave aside.
- Preheat oven to 200°C. Line a baking tray with parchment paper.
- Marinate wings with salt and pepper and lay them evenly on the baking tray.
- Bake them for about 30 minutes, turn them to the other side half way. Cook until golden brown and where meat has turned white.
- In a small saucepan, over medium heat, add water, maltose, honey, garlic, butter, sesame oil and raw sugar and mix until all solid dissolved. Leave it on the heat and bring it to a boil, continue stirring until sauce reduces and thickens. This should take about 10 minutes.
- Quickly, one by one, add the chicken wings into the sauce and fully coat the chicken wings, about 30 seconds per chicken wing.
- Place chicken wings on a serving dish. Pour left over sauce on top of the chicken wings. Garnish with coriander herbs.
- Careful whilst making the honey sauce, as it can burn very quickly without attendance.
- Maltose can be omitted if you can’t find it, however, it helps the sauce to thicken quicker.
- If you like a very garlic-ki flavour, add a few more garlic cloves.
- Ensure that you don’t drown the chicken wings into the sauce for too long, it will make it taste too sweet – and feels like eating sugar!