Tag Archives: chicken nibbles

Chicken Wings With Pomegranate Molasses

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If you like your wings full of flavour and on the sticky side, give these a go!

I buy my wings whole and then remove the tips and cut through at the joint so each wing gives me two “chicken nibbles” as they are called here.

Serves 4.

Ingredients

1kg chicken wings

3 tablespoons pomegranate molasses

2 tablespoons oil

3 large garlic cloves, crushed

2 tablespoons ground cumin

1 teaspoon cinnamon

1 large red chilli, sliced finely

salt and pepper

Method

Combine all of the ingredients in a zip lock bag and pop into the fridge for 2-24 hours.

Once you are ready to cook, preheat the oven to 200 degrees Centigrade and line two baking sheets with baking parchment.

Spread the wings out over the prepared trays and bake for 20 minutes.

Spoon the juices over the wings and return to the oven for 10 minutes, repeat the basting and bake until fully cooked.

Yakitori Chicken Wings

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Obviously not authentic barbecued yakitori chicken here but still delicious and rather moreish with the sticky sweet marinade.

I use Tamari or gluten free soy sauce but regular works too and you can cook these on the barbecue for a more authentic flavour.

Leftovers, if you have any, are great for lunch boxes.

Serves 4.

Ingredients

1.4kg chicken nibbles, tips removed and wings halved at the joint

60mls gluten free soy sauce or Tamari

60mls mirin

80mls maple syrup

2 spring onions, very finely sliced

Method

Combine all of the ingredients, except a few slices of onion, in a zip lock bag and allow to marinade for 2-8 hours.

Preheat the oven to 200 degrees Centigrade and line two baking trays with baking parchment.

Lay the chicken on the baking trays skin side up and scoop out the spring onion slices and spread them over the top.

Pop in the oven and bake for 45-50 minutes, basting regularly , first baste with the leftover marinade and the remaining bastes with the pan juices.

Keep and eye on the chicken, towards the end it will want to burn!

To serve, pile the wings on a plate and then sprinkle over the reserved spring onion.