Give Your Chicken Wings That “oomph”
Chicken wings are a great family recipe – they’re easy to make, quickly done and delicious, and let’s be honest, what child isn’t happy to be served food he or she is supposed to eat with her fingers? My son loves this chicken-wing recipe so much that I named it after him. The marinade is a perfect balance of slightly spicy and sweet with a touch of spice.
By making your own chicken wings, using this recipe, you get all the delicious taste without the additives. In addition, baking your chicken wings is much healthier than frying them.
• 550g chicken wings
For the marinade
• 1 cup tomato ketchup
• ½ tablespoon Worcestershire sauce
• 2 ½ tablespoons soy sauce
• ½ teaspoon Tabasco sauce
• 1 teaspoon brown sugar
• 1 small onion, finely diced
• 1 beef stock cube, crushed
• 1 teaspoon Aromat seasoning
• 1 teaspoon curry powder
• 1 teaspoon mixed herbs
• 1 garlic clove, minced
• ½ tablespoon vegetable oil
• Rinse chicken wings and pat dry with paper towels.
• Mix together all marinade ingredients and pour over chicken. Marinate in refrigerator for, at least, 2 hours or overnight if possible.
• Pre-heat oven to 180°C.
• Place wings in a single layer on a lightly-greased baking tray. Top with a few spoonfuls of marinade and place in oven. Cook for 20 – 25 minutes, turning occasionally and basting with marinade and juices until thoroughly sticky and golden.
• Serve with homemade potato wedges or fries and steamed vegetables.
Culled from TW December 2016 edition… See more editions of our magazine here