Saturday, February 5, 2011


   When it comes to mind Chicken Wings, it's all about hot vegetable-oil in a pan and french fries upon the table. But since I looked through this recipe, came all over me the sensation of an unique flovour and a different meaning of all the world known chicken wings. They are the tasty enough to blow your tongue out of your mouth.

8        Chicken Wings

1 Tablespoon      black pepper
1 Tablespoon      ground ginger
1 Tablespoon      chopped garlic
1 Teaspoon        sugar
1 Tablespoon      soya sauce
2 Tablespoon      vegetable oil
1 Tablespoon      lemon/lime juice
2 Tablespoons     cayenne/chili powder

1.  Cut off the thin arm of the wind and save for stock-making. Separate the remaining wing into its two parts by cutting at the joint. Reapeat with all 8 wings, to end up with 16 pieces. Place wings pieces in a bowl and add all the marinade ingredients. Toss and stir to blend well. Let rest in the refrigerator for at least 2 hours and up to 24.
2. When ready to bake the wings, preheat the oven to 400 F / 200 C. Roll the wings in the marinade and then transfer to a baking sheet. Bake for 25-30 minutes, turning them after 15 minutes and basting with the left over marinade. Take them out when they are shiny and golden brown with some crisp edges.
3. Serve immediately, toppeed with some coriander leaves and accompanied by Young Thailand Hot Sauce.

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