Every time my husband craves “Gyro”, the nagging begins. I know, it’s nerve breaking to really crave for something and someone (a.k.a. me) is not letting you enjoy it without the guilt. Ok, so I’m bossy! But only when it comes to food. Continue reading
They are addictive! These crunchy, cheese-y, peppery, smoky little bites, are the perfect TV snack or party nibbles. They are ridiculously easy to make, so get started. You will finish in no time and wonder why you ever bought those packaged cheese crackers from the supermarket. Did I mention they are whole-wheat? Oh yes! Continue reading
Can’t say no to sticky, spicy chicken wings. These are basted in hoisin sauce and have a subtle orange flavor. Serve as part of a chinese meal or (even better) in front of the TV with a cold beer and lots of table napkins.
Ingredients for the sauce:
- 5 Tbs Hoisin sauce
- 1 Tbs orange marmalade
- ½ cup soft brown sugar
- 2 red chillies, chopped without seeds
- 3 Tbs ginger, finely chopped
- 4 garlic cloves, crushed
- ¾ cup tomato ketchup
- 1 Tbs cornflour dissolved in 1 Tbs water
- salt to taste
- ½ tsp chilli powder (optional, if you like the heat)
- 1,3-1,5 kg chicken wings
Mix all the ingredients for the sauce, except the chilli powder, in a small saucepan. Bring to boil over medium-high heat, stirring occasionally. Lower the heat and simmer for 5 minutes, stirring, until sauce thickens slightly. Put hot sauce in a blender, add salt to taste and blitz until smooth. Taste the sauce at this stage and add the chilli powder if you think it needs more heat. I always add it, but I do like my wings HOT! Let the sauce cool to room temperature. You can keep sauce covered in the fridge at this stage, for up to two weeks.
Preheat oven to 175 C (350 F). Wash the wings and pat dry with paper towels. Put them in a large bowl and mix with about one cup of the sauce. Stir well to coat. Line one or two baking sheets with foil, depending on how big your oven is. Spread the wings in the baking pan (or pans). Wings must be cooked in one layer and not too crumped. Bake for 50 minutes basting with the extra sauce 2-3 times, until cooked through and caramelized. Serve immediately with fresh coriander and the napkins.