Sticky chicken wings

As always a big thank you to our friend Celia for bringing us all together each month with these fun IMK posts. 🙂

In my kitchen…

Were some sticky chicken wings – haven’t had them in a while and they were fabulous.

In my kitchen…

Is a quinoa salad, always such a wonderful taste explosion.

Karin's quinoa 2

In my kitchen…

Was some scrumptious macaroni and cheese, unbaked, my lazy way of making it.

In my kitchen…

Is a bottle of Amarula, a gift from my brother Greg and his wife Karin. I can see getting rid of my winter weight will have to wait a while longer. 🙂

In my kitchen…

Is a beautiful gift from Greg and Karin’s children, Tom and Anne. A decorative whisk.

What’s in your kitchen this month?

Please remember to link back to Celia’s blog Fig Jam and Lime Cordial if you partake in the fun and drop her a quick note to let her know when your post will be up and please note Celia needs all IMK posts submitted by the 10th of every month.

I have been wanting this recipe from my SIL Elmien for years – I know, how sad that it took me this long to get around to asking for it. In fairness though, I could always rely on Elmien to make these for us so I never really had to get the recipe but now, she and my brother live over 1000 kilometres away from us so it necessitated me having to make these myself. You will be sorry if you don’t make these delectable, oh so moreish wings; yip, they are that scrumity and couldn’t be easier to make and I managed to only amend the recipe a wee little bit. Do you always have the uncontrollable urge to amend recipes?

Ingredients

16 chicken wings
2 garlic cloves crushed
½inch piece ginger grated
2.5ml ground black pepper
15ml brown sugar
15ml sunflower oil
15ml white vinegar
30ml thick soy sauce
30ml honey
60ml sweet chilli sauce

Method

Remove and discard the tips of the wings. If you like, you can cut the wings in half – makes for easier eating 😉
Combine all of the ingredients and add the chicken in an oven proof baking dish and stir until well coated.
Preheat the oven to 180°C.
Bake for approximately 45 minutes basting regularly.
If the sauce is still runny, reduce in a pan and pour over the wings before serving.