In Ghana here, chicken wings is not most people’s thing. They want the juicy, brown part of chicken. I am probably the odd one always, I will choose chicken wings and ribs in soup, in stews, on grill etc. I think I have a problem; I enjoy pulling meat of the bone and eventually sucking the bone dry. Don’t blame me, that’s how it was done back in the days.
Over to these lovelies, they are first coated in ginger, garlic, chilli, honey and vinegar concoction. This is the concoction I am obsessed with lately. You will love the combination. You can choose to marinate or just go straight with baking. It works either way. Just bare in mind that marinating leads to maximum flavour.
Which part of chicken is your favourite? I will like to know.
- 8 chicken wings
- 1/2- 1 teaspoon chilli flakes
- 1/2 inch ginger
- 3 cloves garlic
- 1 tablespoon vinegar I use white vinegar
- 5 tablespoons honey
- sesame seeds for garnish(optional)
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Prepare the wings by cutting off wing tips. Cut wings at the joint to divide into wingette and drumette . Put chicken wing pieces in a large bowl. Set aside.
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Roughly grind or grate ginger and garlic together. Add chilli, vinegar and honey. Stir to combine. Optional: Reserve about two tablespoon of the marinate or combine all the marinade with the chicken wing pieces.
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Preheat an oven to 220°C or 425°F. Line a baking sheet with baking paper or brush baking pan with oil. Arrange the wings out on the prepared sheet, leaving about an inch of space between each wing. Slide into preheated oven and bake until golden brown and the marinade caramelised on the chicken wings for about 45 minutes. Half way through baking, turn wings around to enable caramelising on both sides. Pour reserved marinade over chicken and toss in sesame seeds
