Who doesn’t love sticky, finger-lickin good, chicken wings? This is a versatile recipe, as you could serve it as a weeknight meal with the family or you could cut the wings into thirds, adjust the cooking time to a bit less and serve them as a yummy finger food at your next barbecue. I love the stone fruit, feta and red onion combination too, it’s punchy and exciting. This is a great summer time recipe, bright and cheerful!
12 whole chicken wings
2 tbs fresh ginger, grated
2 cloves garlic, finely chopped
4 tbs worcestershire sauce
3 tbs oyster sauce
4 tbs soy sauce (use gluten free soy or tamari if necessary)
1/2 cup apricot jam
2 tsp chinese 5 spice powder
1/2 tsp chilli flakes
1/2 tsp pepper
A few good handfuls of mixed mesculin leaves
Handful each of parsley and mint leaves, roughly torn
100g firm feta
1/2 red onion, very thinly sliced
light olive oil
white wine vinegar
salt and pepper
Cooked quinoa and lemon wedges to serve
In a large non-reactive dish (glass is good), combine the ginger, garlic, worcestershire sauce, oyster sauce, soy sauce, apricot jam, chinese 5 spice, chilli flakes and pepper. Add the chicken and use hands to thoroughly cover with the marinade. Cover with cling wrap and marinate in the fridge for at least 4 hrs, but overnight is much better.
Pre-heat oven to 180 degrees celcius and line a large baking tray with baking paper. Arrange the chicken in a single layer and cover with foil. Bake for half an hour. Remove from oven, remove the foil and drain any liquid from the tray. Brush the chicken with some of the liquid and return to the oven without the foil. Cook for another 20-30mins, brushing with the liquid every 5mins.
For the salad, on a large platter, arrange the lettuce, fruit, herbs and onion and crumble over the feta. Drizzle with a little of the light olive oil and white wine vinegar and season with salt and pepper.
Serve the chicken with the salad, cooked quinoa, lemon wedges and any leftover sauces from the cooked chicken.