Recipe of the week: Hong Kong style chicken wings from Suzie Lee

By Prudence Wade, Pennsylvania

This recipe packs a lot of flavor, with relatively little fuss.

“BBQ is a big thing in Hong Kong, and during our summer vacation there, we would have had at least one trip to a ‘BBQ site’!” recalls Suzie Lee, author of Simply Chinese.

She said: “Chicken wings are a weekly favorite in our household. My kids absolutely love them. This is such a simple yet delicious recipe that makes the most of simple ingredients.

Ingredients:

(For 4 people)
500g chicken wings
1 tsp toasted sesame oil
3 tablespoons light soy sauce
3 tablespoons runny honey, plus extra for brushing
½ tbsp garlic powder
1 tsp vegetable oil
A pinch of each – salt and white pepper



HONG KONG-STYLE: Simply Chinese Chicken Wings by Suzie Lee (Image: PA Photo/Lizzie Mayson)

Method

  • Preheat the oven to 160°C fan (350°F/gas 4) and line a baking sheet with parchment paper. Otherwise, prepare a barbecue.
  • Put the wings in a saucepan, cover with cold water and bring to a boil, then boil for five minutes, skimming off any impurities or scum that float to the surface with a large spoon. Use a slotted spoon to remove the wings and save the chicken broth for other uses.
  • While the chicken simmers, put the sesame oil, soy sauce, honey, garlic, oil, salt and pepper in a bowl. Transfer the drained wings to this bowl and toss to coat them in the marinade, then let them sit for about five minutes to absorb all the flavors. The wings can also be left covered overnight in the refrigerator. If you are baking the wings, place them on the lined baking sheet and bake for 10 minutes, then remove the sheet and brush with the juices and marinade from the bottom of the sheet. Drizzle and brush with additional honey and roast for another five minutes. If you’re barbecuing the wings, brush them with more honey, place them on the grill, and cook for five to eight minutes on each side until lightly charred.
  • Check that the wings are well cooked by cutting them. If they are not yet cooked, roast them for another five minutes.
NEW COOKBOOK: Suzie Lee, author of Simply Chinese (Hardie Grant, £20) (Image: PA Photo/Lizzie Mayson)

Simply Chinese by Suzie Lee is published by Hardie Grant, priced at £20. Photograph by Lizzie Mayson. Available August 18.


What did you cook this week? We’d love for you to share your photos in the comments below…


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