Chicken Wings Gangnam-Style

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RECIPE REVIEW: Chicken Wings Gangnam-Style – Jamie Oliver 

This is a Jamie Oliver recipe originally featured in his monthly magazine and then on the Money Saving Meals TV Series. I was intrigued by this recipe as the ingredients are very simple, and it looked super easy to make. Being a big fan of Asian food, I was keen to see if this could become a cheap easy meal to whip at at home in replacement of a local takeaway. The results were amazing. Absolutely finger licking, flavoursome moorish food with an authentic Asian flavour. It tastes just as good as a takeaway but feels healthier. Definitely a winner!

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Chicken Wings Gangnam-Style

Serves 2 – 4

INGREDIENTS:

12 Chicken wings

2 heaped tsp Chinese five-spice

200g brown rice

1 thumb-sized piece of ginger

2 tbsp tomato ketchup

1 tbsp low salt soy sauce

1 tbsp runny honey

1 tbsp sesame seeds

2 garlic cloves

1-2 fresh red chillies

2 pak choi  or  1/2 cup peas

Sesame oil

1 egg

METHOD:

1. Preheat the oven to 180C/gas 4. Stretch out the wings, cut the bingo wings-type skin in the middle, then pop out an joints, if you can, to make them straight (you can poke wooden skewers through the wings to hold them like this). Place the wings in a snug-fitting roasting tray, scatter over the five-spice and a good pinch of salt and toss together until evenly coated. Cover with tin foil and cook for around 50 minutes or until tender.

2. Meanwhile, cook the rice according to the packet instructions, then drain. Spread out on a tray and leave to cook, Peel the ginger, finely grate into a small bowl and mix with the ketchup, soy sauce and honey to make a glaze. When the time’s up, remove the foil from the tray, then coat the chicken wings with some of the glaze and either return them to the oven or pop them under the medium grill (and watch them like a hawk) for a final 30 minutes, or until golden and gnarley, turning and brushing with more glaze every 5 – 10 minutes to use it all up and make them super sticky.  Evenly sprinkle over the sesame seeds from a height after adding your last bit of glaze.

3. When the wings are nearly ready, peel and slice the garlic with the chilli and pak choy (or peas), then put them in  large frying pan or wok on a medium heat with a lug of oil. Get them lightly golden, keeping them moving around the pan,then add the rice and let it heat through. Transfer the tray of wings to the hob, remove the wings to one side and pour 200ml of water into the tray. Boil and simmer for 5 minutes, scrapping up all the sticky bits from the bottom of the tray, then skim any fat off the surface and mix the sauce into the rice. Push the rice to one side of the pan and crack the egg into the gap. Stir it around so it starts to scramble, then toss thought the rice. Season to perfection and serve with the sticky chicken wings, right away.

 

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