The New Modem has landed and we have lift off. This is the only thing resolved, but we are relieved to have The Wireless and The Broadband after sixteen days. You may remember last time there was an Internet Conniption I initiated my Five Word Blog Comment Attack Plan. I am instigating this plan again, so watch out for some pithy, concise comments over the next few days!!!
I know it was madness, madness I tell you, to turn the oven on when the temperature was going to top 30*C, but then perhaps I am a little mad??? Actually I bought the chicken wings fresh and I just wanted to use them up as my freezer is full and I have to somehow fit in the coconut ice cream I'm making tomorrow....
This is a Sarah Carey recipe and I have a cooking crush on her right now. The wings were 'delish' (her word) even without the flavouring and I must remember not to faff about with bits and bobs and just bake the wings and be damned.
Peri and Gilly were very happy because they had chicken wing tips in their dinner.
A win all round.
I made half the recipe, but it would be just as easy to double the full amount. You do need a blender or whizzing thingy, but the rest is easy-peasy.
Ginger & Spring Onion Wings makes enough for 6???
- 2kg of chicken wings- I like to buy mine from the nice we-have-happy-chickens place
- a little vegetable oil
- 1/2 cup ginger, peeled and chopped
- 8 spring onions, top and tailed
- 1/4 cup more of vegetable oil
- 1 tspn of salt (she's mad about salt, I like less) and a little pepper. I'm a rebel.
Preheat the oven to 230*C, that's hot, but I followed the instructions and my oven is fan-forced and everything was fine.
If you are beastly careless, drizzle two oven trays with the 'a little vegetable oil', or if you are me, line the trays with thick foil and then drizzle with a little vegetable oil. Trim off the wing tip and cut the wings in half with a sharp knife. Put them on the tray, coat in the oil, add salt and pepper and bake for 35 minutes.
Peel and chop the ginger. I learned that the tip of a dessert or tablespoon is an excellent tool for peeling the ginger.
Top and tail the spring onions and chop into even lengths.
Put the onions, ginger, salt and 1/4 cup vegetable oil into the blender and blend until a smooth-ish paste. I added a little more oil as there wasn't really enough in the blender to blend well. Spoon into a large bowl and wait till the wings are ready.
After 35 minutes the wings should be crispy and you will want to eat them. Don't. Take them out of the oven and put them all into the bowl with the ginger and onion mixture. Mix well to coat. Then put them back into the oven, on just one tray, and bake for another 10 minutes. Or until the ginger and onion has crisped up a little.
And now put them on a plate and eat them. You won't be able to resist. Pretty sure I burnt my tongue. These are so easy and really 'delish'. I love the fact that you can put them in the oven and walk away for half an hour and do anything you like. Go ahead and wing it!!!