THAI-STYLE CHICKEN WINGS WITH LEMONGRASS AND CHILLI

INGREDIENTS

  • 1kg chicken wings
  • 1/2 lemongrass stalk (inner core only), finely grated
  • 1/2 garlic clove, finely grated
  • 2cm piece (10g) ginger, finely grated
  • 1 tsp dried chilli flakes
  • 100g golden syrup
  • 1/4 cup (60ml) each soy sauce and rice wine vinegar
  • Coriander leaves, chopped peanuts and lime halves, to serve

METHOD

  • 1
    Preheat the oven to 220°C. Combine lemongrass, garlic, ginger, chilli, golden syrup, soy sauce and rice wine vinegar in a deep baking tray. Add the chicken and toss well to coat.
  • 2
    Roast, turning wings every 5 minutes to coat in the sauce, for 25-30 minutes until sticky and golden.
  • 3
    Sprinkle the chicken wings with herbs and chopped peanuts, and serve with lime to squeeze over.
https://www.delicious.com.au/recipes/thai-style-chicken-wings-lemongrass-chilli/48850c4e-3c7d-4874-948c-9da291a8dc94?current_section=recipes

Comments

Post a Comment

Popular posts from this blog

MATT PRESTON'S SERIOUSLY STICKY COCA-COLA CHICKEN WINGS

INGREDIENTS 1 cup brown sugar 3 cups cola (I used Coca-Cola), plus extra if needed 4 cloves garlic, crushed 1 large onion, grated 2 lemons, juiced ¼ cup light soy sauce 1kg chicken wings (cut into wingette and drumettes) METHOD 1 Preheat oven to 150C. Combine all the ingredients, apart from the wings in a non-reactive roasting dish or baking pan. 2 Add the wing pieces and add extra cola until the wings are largely submerged. Roast for 3 ½ hours, turning every 45 minutes or so, or until the wings are very tender and the sauce is sticky. But watch them, because they can get too dark too quickly at the end, given the amount of sugar in the cooking liquid.; https://www.delicious.com.au/recipes/coca-cola-chicken-wings/ab2cd773-b0f7-4204-b561-31831ca249c9?current_section=recipes
Read more

Home-style lamb casserole

0:20  Prep   1:35  Cook   8  Servings INGREDIENTS 2 tablespoons olive oil 1.5kg diced lamb 2 medium brown onions, chopped 2 medium carrots, peeled, chopped 2 celery stalks, chopped 2 garlic cloves, crushed 2 cups Massel beef stock 2 x 400g cans diced tomatoes 500g orange sweet potato, peeled, cut into 2cm pieces 250g cauliflower florets 1 1/2 cups couscous 20g butter, chopped 1 1/2 cups boiling water 1/4 cup chopped fresh flat-leaf parsley leaves METHOD Step 1 Heat half the oil in a large heavy-based saucepan over medium-high heat. Cook lamb, in batches, stirring, for 3 minutes or until browned. Transfer to a bowl. Step 2 Heat remaining oil in pan. Add onion, carrot and celery. Cook, stirring, for 5 minutes or until vegetables are just tender. Add garlic. Cook, stirring, for 1 minute or until fragrant. Stir in stock and tomatoes. Return lamb and any j...
Read more

Layered picnic loaf

INGREDIENTS Olive oil cooking spray 1 medium zucchini, thinly sliced lengthways 1 large eggplant, thinly sliced lengthways 300g orange sweet potato, peeled, thinly sliced into rounds 22cm (450g) cob loaf 150g chunky red chilli dip 1/2 cup fresh basil leaves 200g roasted red capsicum 6 slices (75g) prosciutto 120g bocconcini cheese, thinly sliced 1/2 cup semi-dried tomatoes, chopped 8 slices (50g) thinly sliced mild salami METHOD Step 1 Spray a large frying pan with oil. Heat over medium-high heat. Cook zucchini, eggplant and sweet potato, in batches, for 3 to 4 minutes each side or until browned and tender. Cool slightly. Step 2 Place loaf on a plate. Cut top quarter from loaf. Reserve. Scoop out centre, leaving a 2cm-thick shell (see note). Spread dip inside loaf and cut side of top quarter. Place sweet potato over base of loaf shell. Top with basil. Layer with capsicum, zucchini, prosciutto, bocconcini, tom...
Read more