feed me meat
Recipe: sticky fingers chicken wings
Danny Jansen, of 24Kitchen and Home Made Chef fame, has come up with a cheerful and accessible gourmet cookbook with which he hopes to encourage people to get that gourmet set out of the cupboard more often than just around Christmas. It may not save you from doing the dishes, but it will save you from dusting… It includes menus for vegetarians, fish and meat lovers, as well as recipes for salads and sauces. From children’s parties to lobster in your pan; Dan’s your man.
How to make the sticky fingers chicken wings:
- Preparation:
- Place the chicken wings in a small pan.
- Add the honey, hoisin sauce, mustard, chilli flakes and sweet soy sauce.
- Place over medium heat and bring to the boil with the lid on.
- Stir gently and regularly. Turn the heat down low and simmer gently for about 20 minutes.
- Then remove the lid and continue reducing until the sauce is sticky.
- Stir regularly.
- Once the chicken wings are cooked, leave them to cool in the sauce for later use.
- At the table:
- Warm the wings in the pans, with some extra sauce clinging to them.
- If desired, place them under the grill plate to make them a little crispy.
- Sprinkle with some sliced spring onion to finish.
Title: Gourmet Fun with Danny
Author: Danny Jansen
Price: €15.00
Publisher: Unieboek Spectrum
