I don't know why I don't make wings more often . They are foolproof , quick and easy and till the very end you can adjust flavors, even after wings have been cooked. Here is what I did , you have two options , eat them grilled with minimum marination , or add them back into the balance marination and get your fingers nice and messy . Both are delicious choices.
250 Grams Chicken Wings With Skin- 6-8 Pieces.
3 Tablespoons Dark Soy Sauce.
2 Tablespoons Balsamic Vinegar.
1 Teaspoon Coarsely Ground Black pepper.
1 Tablespoon Brown Sugar.
2 Teaspoons Sesame Oil - Imported Thai one , has a great smokey flavor.
1 Teaspoon Mustard Paste ( I used Kasondi )
4 Green Chilies.
4-5 Cloves Garlic.
Mix up everything including the paste , marinate wings . I cling wrapped them overnight . When ready to bake , bring to room temperatures , set oven at 180C , line a tray , shake off marination , leave what stays. Bake 10 minutes , turn and bake another 5 minutes,your wings are now ready to eat and delicious at this stage too .
If you want them gooey and sweeter all you do is heat up the balance marination , add cooked wings and coat them - all done in 2 minutes. Either ways , you have two delicious options.
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