Thursday, January 17, 2008
Sweet & Spicy Chicken Wings
Sweet & Spicy Chicken wings (served with potato wedges)
I didn’t measure the ingredients, so its just a matter of preference how spicy or how sweet you like to have. The marinade shouldn’t be too runny, so avoid using so much soy sauce as it would just be wasted and the flavors are loosened as well. So, to keep the flavors intact, just keep nicely moist leaving you just enough marinate to baste on the wings when grilling.
Wash and dry the chicken wings and pat-dry with kitchen paper. Season chicken wings with salt and pepper and massage the meat so that flavors will be absorbed. Add paprika, honey, pepper, chili powder and soy sauce. Marinate for at least 30 minutes so that flavors would develop nicely. Preheat oven grill at high temperature.
Grill for 15 minutes each side, brush the remaining marinade onto each side before turning, until chicken wings turn dark brown and well done, but still moist inside. Overcooking makes the chicken dry.
Meanwhile, while the chicken wings are on the grill, prepare potatoes. Cook potatoes in boiling salted water for 10 minutes or until just done, but not over-cooked. Cut the potatoes in wedges. In a hot oiled pan, pan fry the potatoes, sprinkle with salt, pepper, garlic powder and a little dash of paprika. Continue pan frying until the sides of the potatoes turn golden brown. Drain in kitchen paper.
Remove chicken wings from the grill and serve with potato wedges.