DRINK: Klein Constantia Mme Marlbrook 2007, an aromatic and spicy wine with marmalade tones, is tailor-made for this dish.
Marinated ginger, chilli and marmalade chicken wings
- 12 large chicken wings
- 2 garlic cloves
- 15ml (1 tbsp) fresh ginger
- 2 chillies, seeded and finely chopped
- zest and juice of 1 lime
- 5ml (1 tsp) peppercorns
- 30ml (2 tbsp) fresh coriander
- 100ml honey
- 50ml orange marmalade
- 50ml olive oil
Cut the tips off the chicken wings, then trim around the top bone to free the meat. Scrape and push the meat towards the bigger piece of the meat so that it resembles a small drumstick.
For the marinade, pound the garlic, ginger, chillies, zest, peppercorns and coriander in a pestle and mortar until smooth. Stir in the remaining ingredients until well combined.
Place the chicken wings in a dish and rub with the marinade. Marinate in the fridge overnight.
Drain the chicken wings. Heat a wok or large frying pan and dry-fry the chicken wings until cooked, about 10 minutes. Stir frequently to prevent the wings from sticking to the wok.
Remove the wings from the heat and cool completely before packing into containers.