I really am rather naughty, aren’t I? I spent the entire day on Saturday last week being tied to the kitchen as I churned out a number of dishes to blog, and I haven’t blogged a single one! However, it can’t be helped – I have an almost ridiculous amount of work going on with uni at the moment, and the idea of sitting down and banging away on the keyboard for longer than necessary is kind of really chafing my arse (which, to you Northerners, is our sensible equivalent to your gluteul reference – ‘ass’) at the moment.
No, really. I almost feel like I’m developing bed sores, my arse has carved itself a nice little hollow into the seat and as I get more and more stressed, I feel like I’m melting to the chair. Who the heck said that students have it easy? What a load of bollocks – trying to be a good student is a downright pain in the butt!
Okay, so enough of my bitching and moaning, yeah? Let me tell you more about this dish. Now, I’ve mentioned before that my family is quite fond of their cooked chook, and in particular, we absolutely adore the wings. Why so? Well, think about it! They’re usually quite cheap, they’re easy to trim of skin and fat to bring down the calories, and once sectioned they make the perfect little hand-held morsels which you have some chance of looking dainty as you devour*…well, more so than a full on chicken drumstick! I challenge anyone to post a picture of someone looking genteel and elegant while chowing down on a drumstick – if anyone succeeds, they’ll get a packet of tim tams in the mail!
Anyway, back onto the topic at hand. Wings are one of our favourite chicken parts, and thus between my mother and myself, we have quite a number of different recipes for baked marinades. However, there’s no such thing as having too many recipes (if there is, I certainly haven’t reached that point yet!), so we are constantly on the lookout for different recipes that would be somewhat healthy and yet appeal to the family’s tastebuds. I’d spotted this particular recipe not long after purchasing this cookbook quite some time ago, but for some reason I just didn’t give it a try. No idea why not, as the flavourings are just right for our family, and baked with a relatively healthy marinade, its just the sort of thing that would be perfect on the dining room table… but I guess that’s what happens when you start seriously collecting cookbooks – some just get swept under the table!
Regardless, judging by the way my brother finished almost the entire kilo of wings on his own, I’m thinking that I’ll probably have to give this recipe a few more spins!
* – there is, of course, a certain amount of etiquette required. If you are one of those rare few individuals who tear at their food, chewing with their mouths open and possibly even growling, then it cannot be expected that anything you eat would be seen as dainty. However, its possibly also an indication that you need some time in a finishing school, or just a little tutelage under the stern, watchful eye of my mother!
Chilli Lime Chicken Wings
(Adapted from Jill Dupleix’s “Totally Simple Food“)
8 medium chicken wings (approx 1kg)
6 coriander stalks
6 garlic cloves
1 small red (thai/birds eye) chilli
1 tsp salt
2 tsp caster sugar
2 tbsp Thai fish sauce
2 tbsp lime juice
1 tsp lime zest
2 tbsp vegetable oil
Chilli Lime Sauce
100g caster sugar
125ml white vinegar
1 small red (Thai/birds eye) chilli, finely sliced
2 tbsp lime juice
2 tbsp Thai fish sauce
2 tbsp coriander leaves, roughly chopped
1. Cut the tips of the wings, then bend and cut them between the joints (giving you three sections – the wing tip which is discarded or fed to the dog, and two other pieces). Trim the pieces of any excess fat or skin, then slice across them twice diagonally on each side to allow the marinade to get deep in.
2. Using a mortar and pestle, pound together the coriander stalks, garlic, salt and sugar till you have a rough paste. Add the fish sauce, lime juice and oil and stir to combine well. Rub this into the chicken, making sure to get it into each cut, and then store the chicken in the fridge overnight to marinate.
3. Heat the oven to 220 degrees C, then place the chicken on a foil-lined baking tray and bake for 30 minutes, turning over after 15 minutes. Once they’re done, turn the grill on to about 200 degrees C and give the chicken a good blasting till they are crisp and golden on both sides (anywhere from 5-15 minutes) . Pour the chilli lime sauce over the wings and serve with some lime wedges as a wonderful finger food, or with some rice and Asian greens for a flavour-packed meal!
4. Making the chilli lime sauce – Heat the sugar, vinegar and sliced chilli in a saucepan and stir till the sugar has dissolved. Bring it to a boil and allow it to bubble and reduce down till it is slightly syrupy. Remove from the heat and stir in the lime juice, fish sauce and coriander leaves, then set aside and allow to cool and for coriander to become infused in the sauce. Note – this can be prepared beforehand and left in the fridge beforehand, just giving it a quick zap in the microwave to heat it before serving!
[tags]chicken, wings, Asian, recipes, marinade, Jill Dupleix[/tags]
Others who have tried this recipe:
- Thanh from I Eat therefore I Am