Autumn Evening Recipes – Honey Soy Chicken Wings
Quick, easy and tasty, who isn’t pleased with a plateful of wings? This is one of our favourite ways to do it and I highly recommend including the optional bean paste &/or fermented tofu for even more umami. Serve with some rice or noodles, some steamed bok choy or fried water spinach.
Ingredients:
Chicken Wings (buy from Lowan Park Produce if you can, Lucy’s are the best!)
2 tbsp Secret Weapon Soy
2 tbsp Hot Fermented Honey
2 cloves minced or crushed Garlic
(optional) 1 tbsp of Fermented Tofu, Gochujang or Doubanjiang (Korean and Chinese spicy bean pastes respectively.
Sliced Spring Onions and sesame seeds to garnish
How to:
Pre-heat oven to 180 and line a baking tray with baking paper.
(Optional but recommended for eating pleasure) Break your wings down into three pieces, tips, flats, and drums. Use a sharp knife and find the joint. Save the tips for stock or cats.
Mince the garlic and mix with Soy and Honey, and tofu/bean paste if using.
Mix in chicken wings and leave for 30mins to preferably overnight.
Line them up on the baking tray leaving a little room between each, I like to make them really neat and all flats and drums together…but this is admittedly completely unnecessary.
Bake them for 40-50 minutes, or until golden and delicious. Most of the cooking will be done reasonably quickly, this is all about a golden tasty skin and that requires rendering out the fat.
Toss with sliced spring onion and sesame seeds, and serve.
If there is rendered chicken fat, save it. Roast potatoes in it.
