Friday, September 08, 2006

"Chili-Maple Chicken Wings"

I have a bottle of maple syrup sitting inside my refrigerator for quite sometime now. I was wondering what to do with it before it expires. Just remembered, I have a recipe from a food leaflet that has maple syrup for its ingredient. Well, I’m not the type who will follow the recipe accordingly. I did a little experimenting ….. hehe! Anyhow, it turned out the dish was good. It was like a pecking duck bought in a Chinese restaurant with a tinge of spicyness.

  • ½ kg of chicken wings, cut into two
  • A pinch of salt
  • ¼ tsp ground black pepper
  • ½ tsp Spanish paprika
  • 2 tbsps liquid savor, garlic
  • 2 tbsps liquid savor, hot chili
  • 1/3 cup chili sauce
  • 5 tbsps pure maple syrup
  • ½ cup water
  • 2/3 cup cooking oil

Here’s how:
  1. Combine all ingredients except for the water and oil. Place in a plastic container. Cover. Chill for a day or at least 8 hours.

  2. In a non-stick pan, place the chicken with the marinade. Add water. Place over medium-high heat. Bring to boil. Cook until marinade is light syrupy. Put oil. Fry until both sides of chicken is dark brown in color but not burnt. Place chicken in a platter. Remove oil. Drizzle the thick sauce over chicken.

  3. Serve with hot cooked rice and buttered corn & carrot.

1 comment:

Bruce said...

I use a very similar marinade, with soy sauce instead of chili sauce and water, for tuna steaks, and pan broil them without the marinade. Since tuna is itself fatty, you don't need any cooking oil of you have a good, non stick pan.