My aunt sent me this picture of a can of sausages they found in The Czech Republic. I'll let it speak for itself.
Friday, 1 July 2011
Summer time - time to be outdoor, go to the park, spread out a blanket and open up that picnic basket. What better to bring than a bowl full of delicious chicken wings? The following recipe is so simple, yet takes simple wings and lift them to another level. The following recipe includes an Asian style glaze but they are equally great without the glaze. You could also whisk up a honey and mustard glaze, a barbecue sauce (see my ribs'n'slaw recipe), or mix in my fajita spice mix at the beginning.
1 kilo of wings (serves 4-6 hungry people)
Chili sauce (optional)
1 cup of flour
2 tbsp Ginger- garlic paste
100 ml Rice vinegar
100 ml sticky brown sugar
1 tbsp soy sauce
Chili sauce to taste
Start by seasoning the wings, add a good squirt of oil and chili sauce.
Put the flower in a bag, add the wings and shake it well (don't forget to check first if the bag has any holes!)
Remove the excess flour and place the wings neatly (with out touching one another) on a greased baking tray. Spray some oil on the wings. Put in a 190º oven, 30 minutes on one side, turn and give them another 10-20 minutes on the other until they are golden brown.
Meanwhile, prepare the glaze by mixing all the ingredients and bring it to a boil. You should cook it 10 minutes at low heat so the sharpness of the vinegar will disappear and the whole thing reduces a bit.
Pour the glaze over the wings in a bowl and mix it in well (careful, both the glaze and the wings are hot). Leave to soak for 10 minutes.