Coconut Ice Cream
- 20 Apr - 26 Apr, 2024
· 1½ lb. chicken wings
· 2tbsp vegetable oil
· Salt and ground black pepper to taste
· ¼ cup low-sodium soy sauce
· ¼ cup honey
· 2tbsp rice vinegar
· 1tbsp sriracha
· 3 cloves of garlic, minced
· 1tbsp fresh ginger, grated
· Green onions and sesame seeds, for garnish
Preheat oven to 210°C and place a metal rack on top of a large baking sheet. In a large bowl, toss chicken wings with oil, salt and pepper. Place wings on wire rack and cook until crispy and golden, for about 48-50 minutes. Meanwhile, in a small saucepan, combine soy sauce, honey, rice vinegar, sriracha, garlic and ginger. Bring to a simmer until the flavours meld and the sauce reduces slightly, for about 10 minutes. Transfer baked wings to a large bowl and toss with the glaze. Return to rack and broil until caramelised, for about two to three minutes more. Garnish with green onions and sesame seeds.
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