Spicy Sticky Chicken Wings

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About this Recipe

Every time I roast a chicken I cut off the wings and throw them into the freezer. After a couple of months I end up with a pretty good sized bag of wings, enough for a lunch or to hand round at a small party. I’ll stump up for the free range or free range organic when I can, otherwise I leave it off my menu. You’ll hear chef’s banging on about this all the time and I’m sure you’re sick of it. It’s a bit arrogant of us to yell at people and make them embarrassed to by cheaper food, like it’s less caring or something. If you have family to feed, buy whatever you want. Ask any of the chefs who go on about this ad nausium (I was one myself) if they’d serve Foie Gras, or Veal or even Pork (reared in as terrible conditions as the chicken, and who do we hear saying ‘Save the Bacon’), not many. If Jayme Oliver and Hugh of the Many Surnames want to rear chickens in luxury penthouses on organic handrolled quinoa pellets, give them manicures and an ipod, and send them on holidays to the Algarve, and then kill them, that’s great, but in a time when food costs are at an all time high, the best course of attack would be to make the Chicken farms cleaner, better places, and make that your goal, and while they’re at it, make life happier for the Piggies too, not to mention the Veal Calves, the French Goose, the Quail...

Anyway to the recipe, I tend to ramble...

Ingredients

• 5 tblsp Dark Soy Sauce
• 2 tblsp Dry Sherry
• 1 tblsp Rice Vinegar
• Juice of 1 Orange and 2 inch strip of Orange rind, pith removed
• 1 tblsp Light Muscovado Sugar
• 1 Star Anise
• 1 tblsp Cornflour, mixed to a paste with 3 tblsp water
• 1 tblsp Ginger, grated (use a micro plane grater for best results)
• 1 tsp Chilli Sauce or Hot Sauce
• 1.5 kg Chicken Wings

Method

Preheat the oven to 200°C on Fan in the Kuppersbusch oven or on Convec Roast in the VIKING oven. Place the sly, the sherry, vinegar, orange juice and rind, sugar and star anise into a saucepan. Bring to the boil over a meuim heat, then stir in the cornflour paste. Continue to boil, stirring constantly, for 1 minute, or until thickened. Remove the saucepan from the heat and stir in the ginger and the chilli or hot sauce.

Remove and discard the tips from the chicken wings and place the sings in a single layer in an oven proof dish or roasting tin. Pour the sauce over the wings, turning and stirring to coat.

Bake in the oven for 35-40 minutes, turning and basting with the sauce occasionally, until the chicken is tender and browned and the juices run clear when a skewer is inserted into the thickest part of the meat. Serve either hot or warm, with plenty of napkins.