Lebanese Recipes - Chicken Wings


Chicken Wings Serves 6 - 8 1 kg chicken wings - get rid of pointy ends 1 clove garlic 1/2 tsp Chinese 5 spice 3 tbs soy sauce 1/2 tsp ground ginger 3 tbs light vinegar/cider/white wine 1 tbs Hoisin (optional) 2 tbs honey 1 tbs Brown Sugar
		Important When using fresh vegetables and herbs, make sure they are washed thoroughly and drained.

Place wings in glass tray. Marinate using above ingredients for at least half an hour. Place in oven tray, cover in foil and put in HOT oven for 1/2 hour. Remove, turn over, cover and replace in oven for another 1/2 hour. Check if juices have evaporated and sugar has started to caramalise and darken. Remove foil, turn over the chicken and add 2 tbs of hot water to the pan - (this will dilute the caramalised sugar and you will have brown sauce) - return to oven without cover for 5 - 10 mins. Keep checking and turning till juices eveporate. Mix the chicken with the juices and allow to rest covered for 5 minutes before serving. Tip: if afraid to burn the chicken, remove chicken from pan, place pan on it's own with Juices and return to oven till juices evaporate - add chicken back to pan, stir to coat, leave for a couple of minutes and you're done. You can do the same with drumsticks but cooking time will increase accordingly. You can also slow cook this dish in a covered frying pan on a stove.