BARBECUE CHICKEN WINGS WITH SOY SAUCE ONIONS RINGS.

See what I did there with the ‘Wings…and Rings?’ Rhyming game too strong :).

My obsession with chicken is officially confirmed- still in doubt? Keep it here for more posts :). I made this one different from my other chicken recipes. I needed a juicy, smoky, hot and tangy kind of taste all at the same time. I love this recipe because you can tailor it to suit your cravings i.e whether you want a hot, spicy, mild or sweet and savory. It just takes a  bit of tweaking and throwing in a substitute ingredient and you have it just the way you’d want it to be :).

Remember the pieces on spices here and Marination and Basting. This is where they come in handy.

INGREDIENTS

• A kg of chicken wings ( I buy mine at City Market but you can get these in most Supermarkets and Butcheries.)
• Hickory Barbecue Sauce
• 1 Lemon freshly squeezed or 1 Tablespoon of conc. lemon juice or Vinegar
• 2 teaspoons of ground Coriander
• 2 teaspoons of Chicken Masala
• 1 teaspoon Garlic powder
• 1 teaspoon of ginger powder
• 1 teaspoon of Spanish Paprika
• a tablespoon of Superior Dark Soy Sauce
• 2 pinches of salt
• Cayenne Pepper  (optional)

In a hollow kitchen basin of bowl, hand mix all the ingredients until uniform then cover with a cling film and store in the fridge for 1 to 24 hours.

I oven-grilled my chicken but you can pan fry them using very little oil. Preheat the oven to between 150 and 180 degrees C. If you are oven grilling the wings, brush the Oven tray with Olive Oil or Vegetable oil then place the wings on to the tray . If you are pan frying you can also brush the pan with some oil then fry under low to medium heat to ensure it doesn’t get charred. If you are grilling or roasting over a Barbecue jiko, I suggest you wrap them in an aluminum foil then place it over the rack.

Remember to prepare the basting sauce. I prepared mine with the same ingredients I used for the marinade. Keep checking on it and as you flip for the other side to cook, baste the pieces so that the wings remain moist and juicy. Cooking time is about an 1 or 11/2 hours. If you want a sweet and sour and/or sticky wings you can add honey to the basting sauce.

For the Onion Rings

2 Large Onions

A tablespoon of Superior Dark Soy Sauce

2 drops of Olive Oil or Vegetable oil

A dash of salt

Chop the onions into perfect rings then separate them so that they are in singles. Heat the non-stick pan and add the drops of oil and let it become hot. Once the oil is ready, throw in the rings and sauté for a minute or until they are almost transparent.

Sprinkle some salt then add the soy sauce and stir for 30 seconds or until they are all perfectly browned. Ensure that the wings are almost ready before throwing in the onions rings. Return back into the oven so that the rings can cook together with the wings. The wings and rings should be ready within a minute of adding the rings.

I served my wings as a snack with Kachumbari but it can go with anything i.e ugali, fries, roast potatoes, rice etc. This was one delicious meal…simply HEAVEN. In case you want to try it out, buy lots of wings, thank me later 😀 :).

Checking Out,

Chef Odeny.