I am taking a very big risk posting a chicken wing recipe. As a transplant to North America I didn't realise the reverence with which a good wing is viewed in this part of the world until a few years ago. Everyone seems to have their own opinion when it comes to wings and everyone's opinion seems to be different. Chicken wings seem to be a deeply personal thing and their preparation is not be taken lightly. This recipe is highly adaptable to the elements that my research has shown me are controversial. My mother made wings intact, by that I mean that the two parts of the wing were not separated and the tips were not removed and so that is the way I have always made them and this is the way they were made in the picture. If you are of the "split in two" school of wing preparation, then you can just as easily remove the small tips and cut them in half before baking. Similarly if you prefer very crisp skin on your wings when they are just done, put them on a rack under the broiler for two, two and a half minutes. These wings are lovely, slightly spicy, a great balance of sweet and tart and satisfyingly messy and they are sure to become a favorite.
Simple Chicken Wings
Serves - Impossible to say, you need to determine how many people three pounds of wings serve. I've given the nutrition values per wing
Ingredients
3 lbs wings (about 17 wings) 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 fro 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 wings 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
104
5 g
214 mg
0.6 g
0.5 g
3.4 g
Note - To reduce the fat content, remove the skin before baking
