When I told my husband that I was creating a chicken wing recipe that was elegant enough to serve as an hors d'oeuvre he said I was crazy. When he saw them, his comment was "well there you go, it can be done". These wings are fiddly in their preparation, but they can be done the day before you need them and then they just go in the oven and on a plate when you want to serve them. They also have the advantage of being skinless, so are much lower in fat than the simple version.
Simple Chicken Wings
Makes 20
Ingredients
20 mini chicken drumsticks (see below) 1/4 cup hoi sin sauce 1/4 cup pomegranate juice 1/4 cup lite soy sauce 2 cloves garlic, crushed 1 tablespoon honey 1 small red chili, chopped (optional, remove the seeds for less heat, lose the chili all together or add more for serious heat) 2 green onions chopped
Method
Combine all the ingredients except the chicken and the onions and mix well. Marinate the wings for at least six hours, or over night. Preheat the oven to 400 degrees and bake the wings until they are done and the sauce is thick and sticky, 35 - 40 minutes, baste the wings as they cook. Top with the green onions and serve immediately
Per Serve
Calories
Fat
Sodium
Carbs
Fiber
Protein
21
0.9 g
214 mg
0.6 g
0.5 g
3.4 g
To make mini chicken drumsticks - Take the drumstick from a chicken wing and remove all the skin. Holding the small end of the joint scrape the meat down to the thick end of the joint. Pull the meat over the thick end with your fingers so that they resemble mini drumsticks. Cut the knuckle end of the joint off with poultry shears or scissors.
