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Caramel Chicken Wings with Ginger and Sesame Seeds |
20 chicken wings (the leg part only)
½ cup soy sauce
1 tablespoon sesame seed oil
1 tablespoon vegetable oil
2 tablespoons fresh ginger, grated
2 garlic cloves, finely chopped
1 tablespoon honey
1 tablespoon strong chili powder
2 tablespoons roast sesame seeds, for sprinkling
Place chicken wings and all other ingredients in a bowl, stirring and mixing them thoroughly. Cover with plastic wrapping and refrigerate for several hours.
Preheat oven at a very high temperature. Place chicken wings in a ovenproof dish and bake for 20 minutes or until chicken is cooked, turning the chicken after 15 minutes. Serve hot, sprinkle with roast sesame seeds, over a mixed oriental salad.
Oriental Salad
• 1 peeled carrot, cut in juliennes
• 1 cup of radish, peeled and cut in juliennes
• 1 cucumber, with seeds removed and cut in juliennes
• 1 red pepper, cut in juliennes
• 1 green pepper, cut in juliennes
• salt
• 250 grams bean sprouts, cooked
• 2 spring onions, cut in juliennes
For the vinaigrette:
• 1 garlic clove finely chopped
• ½ teaspoon salt
• 1 teaspoon sugar
• 3 tablespoons rice vinegar
• 3 tablespoons soy sauce
• 2 tablespoons sesame seed oil
• 1 tablespoon chopped coriander
• 1 tablespoon fresh mint, chopped
Salad Preparation
Place the carrots, the radish, cucumber and peppers in a strainer…. and sprinkle with a teaspoon of salt. Mix well and let stand for half an hour.
Rinse the vegetables under running water, strain and press gently with your hands to remove excess water. Place vegetables in a bowl, add the bean sprouts and spring onions and set apart.
Vinaigrette Preparation
In another bowl, mix all vinaigrette ingredients and pour over the reserved vegetables. Serve the salad with caramel chicken wings
Concha y Toro wishes to thank Ruth Van Waerebeek-Gonzalez for the recipe.