Japanese Chicken Wings Recipe

not too bad for a mid-week dinner; perfect to eat in front of the telly

Must admit that nowadays cooking in the house takes a backburner since I am busy with work. Since time is short, I often go for one plate meals. Somehow I find cooking one plate meals easier and faster, especially if it involves roasting. I'll just chuck everything in a roasting pan, go do my other stuff and return to find food ready. Kinda easier for me, rather than stand next to a hot stove. If you want to peek into what I have been cooking, do check the Flick set on homecooked meals. There's Jamie Oliver's superb chili con carne (tastes so good with Marks & Spencers lightly salted tortilla chips and guacamole), organic beef steaks we got from Village Grocer (they taste fantastic, less gamey and a little sweeter than normal beef steaks), ocean trout that looks like salmon but is less oily and etc.

I thought I'll post up these chicken wings, I made recently. They make an ideal TV dinner - just munch on them while your eyes are glued to what is going on the telly. Pretty bad manners I know but this is what happens when you dine alone at home. The taste of these chicken wings is a little tangy with the vinegar involved and slightly sweet from the sugar but they go well with the whole dish especially the gingery bits. Eat it first before it gets soggy from the sauce.

Japanese chicken wings

6 chicken wings

marinade
1 inch young ginger, pounded or grated
2 tablespoons sake (or wine)

1 tablespoon soy sauce

sauce
1 1/2 tablespoons vinegar
1 tablespoon sesame seed oil
1 inch young ginger, pounded or grated
1 garlic clove, grated
2 1/2 tablespoons caster sugar

1 stalk spring onion, chopped
1 tablespoon soy sauce

Clean chicken wings, place on plate. Add soy sauce, sake and pounded (or grated) ginger; mix and leave to marinare for 2 hours under cover. Preheat oven to 180 degrees Celsius, remove chicken wings from marinade and bake in oven for 30 minutes or until golden brown. Turn chicken wings during roasting process to brown evenly. Combine all the sauce ingredients until the sugar melts. The sauce should be sweet from the sugar and slightly sour from the vinegar. Once chicken wings is ready, remove from oven; pour sauce and serve immediately.