Now a days there are a host of Chicken joints mushrooming up in the city. It’s popular with kids who seem to like the crispy taste and the juicy chicken. However, there is a catch, these fried chicken contain MSG which I don't like much. So, it becomes a mission for mothers like me to replicate the same magic at home with Chicken dishes which are not only healthy but also pleasing to eat. This is my small attempt to convey that all is not lost we can still have alternate meals and propagate till the Big Chain of restaurants are compelled to change their way of cooking. It’s a win win situation for all and so I hope that you would try this one out and make it as a regular feature in dinner or lunch.
6 Chicken wings
1/4 cup Hoisin sauce (keep aside 2 tbsp for marinate wings)
2 tbsp Soya sauce (keep aside 1 tbsp for marinade)
2 tbsp Olive sauce for marinade
1 tbsp Garlic, minced
1/4 tsp Lime zest
1/4 tsp Orange peel
1/4 tsp chopped Ginger
2 tbsp Sesame seeds (white)
Some Spring onions (green portion) finely chopped
2 Whole red chilly chopped roughly
3-4 Green chillies, slit
1/2 cup Water
Salt and pepper according to taste
Clean wings and pat with a dry cloth. Sprinkle some salt and pepper along with hoisin sauce*, soya sauce *, olive oil and toss it well.
Refrigerate for 3 hours. Preheat oven to 375 degrees and prepare the baking tray by placing a butter paper and brush it with olive oil. Place the wings in a single layer on a prepared baking sheet. Bake it for 20-25 minutes , rotating half way through, until fully cooked. Broil for another 5 minutes for the beautiful crust on top if you want.
Remove wings from Oven and keep aside. Just before serving: Prepare sauce by pouring remaining sauces in a pan on low heat and add coriander stems, minced garlic, ginger, zest, sesame seeds, peels and 1/2 cup water. combine well with a spatula and toss the hot wings in the sauce. Cook for 3-4 minutes so that wings soak up the flavour well. Serve immediately.
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