A surefire way of getting Amu to smile with delight, is to whip up a batch of wings for her. She likes all kinds, (and there are many!) but her favourite is this recipe that I copied out of a book and saved as a card for my Most Used box.
All you need is a bag of wings. And a few every day sauces.
Now, a chicken wing essentially consists of three parts: the ‘wingette’; the ‘drummette’; and the ‘tip’. (I got this very useful bit of information from this place, where you will learn many different ways of cooking wings if you choose to click on the link).
In this recipe we shall concern ourselves only with the wingette and the drummette.
Sorry to hurt your feelings, tip, but you’re completely useless. Off with your head!
Now comes the fun part; assembling the ingredients for the marinade!
For that we need a bowl. Into this bowl we shall introduce…..
- A teaspoon (or two) of mustard. Any mustard should work I suppose, but I used something a bit fancier than the bright yellow kind. From a jar.
- A grated clove of garlic (or two).
- A tablespoon of Worcestershire sauce.
- Two tablespoons of Hoisin sauce.
- Two tablespoons of tomato sauce (I take that to mean ketchup)
- A tablespoon (or thereabouts) of lemon juice.
- And a few (liberal) drops of tabasco (I used hot sauce)
- Stir it all up vigorously into a nicely homogenised, glossy sauce.
Now take your bowl of nicely dissected wings and season them with salt and pepper. Toss ’em up.
Then pour all the marinade on top and mix it around with a wooden spoon, or your hands, depending on your mood. Leave the wings to marinate for at least two hours, or overnight for REALLY flavourful wings.
When you’re ready to eat, preheat your oven to 200 degrees. Remove the bowl of wings from the fridge and pour into an ideally single layer on the base of a large Pyrex dish.
Then stick it in the oven for 30-40 minutes.
This is how they will look when done.
And this is how they’ll be devoured by your family….and your cat.
Note: (Personally, I’d bake them a bit longer, so the sauce really STICKS to the wings, and gives them a decidedly gooey, caramelized look. But the brood was hungry, so I didn’t bake them to absolute perfection. You definitely should though.)