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Marinated Chicken Wings




Source of Recipe


great aunt Paulina






Recipe Introduction


Serve this to the kids or get in touch with your inner child. A party finger food that will disappear.

I have used brandy when I didn't have sherry. In my callow youth i used to substitute ground ginger for the more fiddly fresh ginger. It works but the real thing is way best.





List of Ingredients



• 2 kg chicken
  
• 1/2 cup soy sauce
  
• 1/4 cup sherry
  
• 1/4 cup honey
  
• 2-7 garlic cloves (to taste), chopped finely
  
• 1 inch (2.5cm) ginger root , grated
  
• 2 tbs oil
  
• sprinkle of paprika (optional)
  






Instructions



1. Ideally chop the main part of the chicken wing in half and lose the tips. Your nice butcher might do it for you if you ask. You may reserve the tips for use in chicken stock if you are a capable, organised sort of a person (like I only wish i was,)if unable to cut wings,use whole.
   
2. Mix all other ingredients together and pour over chicken wings. Toss to make sure evey part is covered
   
3. Refrigerate 6-8 hours or overnight (even if you are in a hurry a minimum of 30 minutes is required but for the best results go with long marinating)
   
4. Preheat oven to 180C. Place chicken wings with marinade in a baking tray. Bake for 10 minutes.
   
5. Pour off marinade and bake for another 10 minutes or until attractive brown colour is achieved.
   
6. Serve warm or cold. My aunt used to serve them cold garnished with any of the following- rocket, dried apricots, cherry tomatoes, dried prunes, halved hard-boiled egg, baby spinach, cashew nuts (but use two or three not all of them)
   






Final Comments


If you dont drain off the marinade they will be slightly different. In this case serve warm over fluffy rice with a salad or stirfried veg.