This recipe was created by sheer convenience and its flavoursome. It's a must go to dish when you're not in the mood to cook. This recipe would work perfectly with Jasmine rice or buttered Cumin rice. Enjoy!
Serves 4
Ingredients
20 cleaned Chicken Wings
20g of peeled Ginger
1 large peeled and roughly chopped Onion
Half a tspn of Aniseed (Sukoni)
15g of fresh Oregano or 1 tbsp of dried Oregano
1 teaspoon of red Chilli flakes
2 tablespoonfuls of honey
Zest and juice of 1 Lemon
1 tablespoonful of Coconut oil
20g of spring Onions
Salt to taste
Method
Blend the Ginger, Onion and Aniseed into a smooth paste and set aside.
Clean the Chicken wings by scraping using the back of your knife.
Cut the tips off the Chicken wings, wash and place them in a bowl with a lid.
Add the zest and juice of the Lemon and mix well.
Add the blended Ginger and Aniseed and mix till well coated.
Roughly chop half the fresh Oregano and sprinkle over the Chicken wings. If you're using the dried Oregano just sprinkle all over the wings.
Marinade the Chicken wings in the fridge for a minimum of 2 hrs or better still overnight.
Cooking
Preheat your grill to 175*c
Remove the marinated Chicken wings from the fridge and bring to room temperature. Sprinkle the Chilli flakes over the wings, add salt to taste and mix well.
Transfer the Chicken wings into a baking tray, add the Coconut oil, mix well and place it under the grill.
Grill on each side for 14 minutes.
Take the Chicken wings out of the Oven and drizzle the honey all over it. Sprinkle the remaining fresh Oregano and Spring onions over the Chicken wings. Using tongs turn the wings till well coated.
Place it back under the grill for 5 minutes and remove it from the oven. Let the Chicken wings rest for about 3-4 minutes as the honey coating will be very hot.
Serve and enjoy every succulent , sweet, spicy and crunchy bite with a chilled glass of Beer.
PS
You can pre marinade your Chicken wings and freeze it till you need it. Best not to keep food frozen for over 3 months.
All photos and recipes are by the owner of this blog.
