Do you have a favourite chicken wing recipe? We do. This one has been a tried and true favourite of our family and friends for at least 30 years or more. It was about 10 years ago that we managed to prise the secrets of this delicious, more-ish recipe from our Mother.
We don’t have a reference book for you, however, as far as we are able to ascertain, it was discovered on a visit to New Orleans. We now have permission (thanks Mum!) to share these special flavours with the rest of the world now.
They are a little messy because they are really finger food. How else can you devour chicken wings…. but hey, who cares when something tastes this good and goes down well with a good glass of wine - especially amongst good company.
1 ½ cups Soy sauce
¾ cup dry sherry
1 cup Hoisin sauce
¾ cup Chinese plum sauce
4 medium onions
5 garlic cloves minced
Combine all ingredients except chicken wings in saucepan and bring to boil…………. turn heat down and simmer for 20 minutes.
Cut up chicken wings discarding tips. Place in oven trays and pour marinade over. Bake in low heat 150 turning and basting after 20 minutes for 1 – 1 ½ hours or until a deep rich brown.
Of course you wouldn’t want to limit yourself to just the chicken wings if you are going to get that sticky finger feeling. We might as well go the whole hog and add an alternate finger food taste to accompany that chilled bottle we have just opened.
When I mentioned hog, I wasn’t joshing. Yes, we do have a special Pork Spare Ribs recipe that has been shared by our Mum as well. These two specials go well with the fried rice that has that special flavour…………..all good for parties or casual get- togethers.