Sunday 28 October 2012

Bronzed Chicken Wings with Ginger Recipe

This evening it's a simple chicken wings recipe. I had a bag of wings in the freezer that had been there for ages. I cam across this recipe in an old eBook I had lying around and with a few tweaks, this is the recipe as it actually ended up being cooked:

Bronzed Chicken Wings with Ginger Recipe

serves 4


1kg chicken wings
60ml honey (or golden syrup)
60ml soy sauce
2 tsp Worcestershire sauce
1 tbsp groundnut (peanut) oil
2 tsp fresh ginger, finely minced
2 tbsp dry sherry
115g very small mushrooms
100g bamboo shoots, sliced into thin slivers
2 spring onions, cut into 3cm lengths
120ml chicken stock
1 tbsp cornflour (cornstarch)
2 tbsp water

Cut wing tips off the chicken wings. Arrange the wings in shallow baking dish. 

In small bowl, stir together the honey, soy sauce and Worcestershire sauce. Pour this mixture over  the chicken wings then toss to coat thoroughly. Cover and set aside to marinate for 30 minutes. 

After this time, drain the wings, but reserve marinade.

In large heavy-based frying pan (or skillet), heat the oil over medium heat. Add chicken wings and ginger and stir fry 2 minutes then stir in the reserved marinade and sherry. Add mushrooms, bamboo shoots and spring onions. Cook, stirring frequently, for 2 minutes then add the chicken stock. Bring the mixture to boil, reduce the heat to a simmer, cover the pan an cook gently for 20 minutes or until the chicken wings are tender. Using tongs, remove chicken wings to serving platter and set aside to keep warm.

Stir together the cornflour and water until you have a smooth slurry. Stir this into the pan. And, whilst stirring constantly, bring the mixture to a boil over medium heat and boil 1 minute. 

Spoon the sauce over the chicken wings and serve immediately.

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