lbs of chicken wings
Sea salt and fresh ground black pepper
cup low sodium soy sauce
tbsp grated fresh ginger
tbsp brown sugar
tbsp chopped fresh cilantro
cloves of garlic
Sesame seeds (optional)
For the honey chilli sauce:
tbsp of Sambal (chilli garlic sauce)
cup of honey
cup of soy sauce
Juice from half a lime
cup of homemade mayo (using Noor Oil)
For the homemade mayo:
cup of vinegar
cup of Noor Oil
Wings have always been universally pleasing. Whether they are served as an appetizer or as an iftar spread, these scrumptious morsels of chicken are always a hit. This particular recipe was created for my niece. She loves her wings, so whenever I have some extra time, I make them for her as a little meal time treat.
There is no origin to this recipe per se, but it was inspired by flavors of the orient. With a touch of soy, honey, and chili garlic sauce, not only is this dish extremely balanced, it’s mouth wateringly good.
Rinse the chicken wings and pat dry. Remove tip and discard; separate each wing at the joint into 2 pieces. Place the wings in a shallow dish and pour over the soy sauce, ginger, cilantro, garlic, brown sugar and lemon juice. Toss well to coat, refrigerate for 2 hours.
Preheat the oven to 425°F
Remove the wings from the marinade and pat dry. Season them with salt and pepper and coat with a generous amount of Noor Oil. Lay them evenly on a baking tray/sheet and roast for about 25 minutes until the skin gets crisp and brown and the meat is tender.
While you wait for the chicken to cook, prepare the sauce and mayonnaise. Place all the ingredients for the sauce into a food processor, set aside. Place all the ingredients for mayonnaise into a food processor, set aside.
Once the chicken wings are cooked through, remove them from the oven and allow them to cool slightly. Mix the two sauces together and toss them with the wings.
You can also garnish the chicken wings with sesame seeds! Enjoy.