Roasted Sticky Chicken Wings Recipe
 It is always a particularly gratifying
experience eating food with your fingers, and these sticky, sweet wings
are a real treat. Make sure that you have plenty of serviettes and a
finger bowl for guests.
Ingredients: (Serves 4)
12 chicken wings
3 tablespoons tomato puree
3 tablespoons soy sauce
1 tablespoon palm sugar
2 tablespoon sweet chili dipping sauce
225 g/8 oz jasmine rice
2 tablespoons rice vinegar
Few fresh Thai basil leaves, chopped, plus extra whole leaves to garnish
Peanut (groundnut) or vegetable oil, for
shallow-frying
Method:
Trim off the pointed tips of the wings, then
arrange the wings in a roasting tin. Mix the tomato puree, soy sauce,
sugar and chili sauce together in a small bowl and spoon over the
chicken. Cover and leave to marinate in the refrigerator for 3 hours or
overnight.
Meanwhile cook the rice in a large saucepan
of lightly salted boiling water for 12-15 minutes, or according to the
packet instructions, until tender. Drain, return to the saucepan and stir
in the vinegar and chopped basil.
Line a baking tin or shallow dish about 19
cm/7½ inches square with clingfilm. Press the rice into the tin or dish
in an even layer about 2.5 cm/1 inch deep. Cover and leave to chill in
the refrigerator while the chicken wings are marinating. Turn out of
the tin, cut into 2.5 cm/1 inch cubes and set aside.
Preheat the oven to 200°C/400°F/Gas Mark 6.
Roast the chicken wings in the preheated oven for 30-35 minutes until
slightly blackened, sticky and tender and the juices run clear when a
skewer is inserted into the thickest part of the meal.
Meanwhile, heat a little oil in a small
saucepan or frying pan, add the while basil leaves and cook over a
medium-high heat stirring, for a few seconds until crispy. Serve the
chicken wings hot with the rice cubes, topped with the crispy basil
leaves.
Happy Cooking,
Carol |
