Fingerfood – Chicken Wings
Chicken Wings
Ingredients:
- 16 chicken wings
- 20 g Oil
- 20 g red chili sauce
- 20 g dark rum
- 1 clove garlic
Preparation:
A little tip, so that we won’t get any greasy finger:
Cut t he wing in the middle, cut through the joint. now you has two wing pieces, one with a bone, one with two. Take the wing with the 2 bones and cut at one end, so you can see the bones. Hold the thinner bone in your hand and dispense with thumb and index finger the meat from the bones, while turning the bone, pull out and throw him away. From the second bone loosen, with a knife, the meat push down and put it over the lower third of the bone. Now hangs a meat bag in the lower third of the bone, clean the rest of the bone. Cut in the other wing a circular cut at the wing bones, then loosen the point of a knife the meat from the bones and push it down The meat does not slide all the way down, and put it over the lower third of the bone
1. Mix Oil, chili sauce, rum and salt.
2. Peel the garlic and add to the marinade.
3. Add the chicken wings in the marinade and let rest overnight.
4. Preheat oven to 220 degrees. Line a baking sheet with aluminum foil or parchment paper, spread the wings and roast 25 – 30 minutes until crispy.
Alternative:
Breading the chicken wing and fry in hot oil in a pan.
Fingerfood – Chicken Wings « Tobbelmoppels Blog said,
October 24, 2010 at 3:43 pm
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