 |
Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 4 |
|
Ingredients:
16 -20 chicken wings |
for the marinade |
6 fluid ounces soy sauce |
6 fluid ounces mirin or 6 fluid ounces sherry wine |
2 fluid ounces coconut cream |
2 tablespoons sesame oil |
3 tablespoons brown sugar |
2 tablespoons fresh gingerroot, grated |
2 teaspoons ground cardamom |
2 garlic cloves |
3 chili peppers |
Directions:
1. Rinse chicken wings and palce in a shallow pan.
2. Place all the marinade ingredients in a blender or food processor and process until smooth.
3. Pour marinade over chicken wings and marinate for 2 hours, turning often.
4. Preheat oven to 400 degrees.
5. Line a cookie sheet with aluminium foil.
6. Remove chicken wings from marinade, place on lined cookie sheet.
7. Bake for 20 to30 minutes, turning 3 or 4 times and basting frequently with the marinade, until cooked through and caramelised.
|
|