Sunday, 14 February 2016

Kinnie Chicken Wings



The Maltese soft drink, Kinnie, is a favourite in our household. It's bitter orange and herbal flavours transport me straight back to scorching hot summers in Sliema. I've written about my love for Kinnie here and I have to say that Kinnie is one of the best mixers for vodka. I'm always trying to think of incorporating Kinnie into recipes so when Lizzie Mabbott posted her Hong Kong inspired chicken wings in Cola recipe on her blog, Lizzie Eats London, I knew I had to try it with my beloved Kinnie. Sometimes the Kinnie experiments don't work but in this case it works perfectly. Kinnie is perfect for sticky Chinese style dishes - as it reduces it creates a delicious sugary glaze that is offset by the bitterness of the chinotto orange. Big props to Lizzie for inspiring this recipe.  



You can buy Kinnie on Amazon or at the Maltese cafe, Parparellu, in Hammersmith. 

Kinnie Chicken Wings

10-12 chicken wings
2 cloves of garlic
1 thumb sized piece of ginger
2 tbsp dark soy
2 tbsp light soy 
1 star anise
300mL Kinnie 
2 spring onions
2 tbsp oil

Mix the chicken wings with the dark soy sauce in a bowl and marinade for a couple of hours. The key to wok based recipes is to make sure you have your ingredients prepped in advance. So while the wings are sitting in the soy, grate your ginger, chop your spring onions and crush your garlic. 

Heat up your wok, add the oil and fry the wings till the skin is golden brown. Take them out and put to one side. Add a little more oil is necessary and fry off your carefully chopped garlic, ginger, spring onions and the star anise. Put the wings back into the mix and add the light soy. Pour your Kinnie on top, bring to the boil and let it simmer for 30-40 minutes. Mix up the wings frequently so that they get an even contact with the Kinnie. As you reach the end of the cooking time look out for the sauce being reduced enough to cover glaze the wings. If it hasn't reached this point carry on simmering. Serve with white rice and napkins!

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