Serves: 6-8
Ingredients
Marinade:
- 3 pounds chicken wings
- 1 large garlic clove, minced
- 1.5 inch (thumb size) piece fresh ginger, grated
- 2 Tablespoons coconut agave nectar or honey
- 1 Tablespoon fish sauce
- 1 Tablespoon olive oil
- 1 cup Colombo Marsala Sweet wine
- 1 teaspoon salt & pepper
Glaze:
- 1 cup Colombo Marsala Sweet wine
- 2 Tablespoons coconut agave nectar or honey
- 1 Tablespoon fish sauce
- 1 teaspoons chili powder
- 2 teaspoons fresh lemon juice
- 1 teaspoon lemon zest
- 1/2 teaspoon black pepper
- 1 teaspoon garlic, minced
- 1 Teaspoon sesame seeds for garnish
- Spring onions, chopped for garnish
Directions
- Mix everything together for the marinade and toss in the chicken wings. Mix the wings all around to get them well coated with the marinade.
- Marinate the wings for a 2-3 hours or overnight in the fridge.
- When you are ready to start cooking, mix all of the ingredients for the glaze (except the sesame seeds and spring onions) together and heat in a sauce pan. Simmer over low heat for about 20 minutes until it starts to look glazey and saucey.
- Lay your wings out on a baking sheet and turn your oven broiler to high.
- Broil for 12 minutes, flipping the wings over half way through. They are finished when they are golden and crispy.
- Remove the wings from the oven and toss them with the glaze in a mixing bowl.
- Sprinkle on sesame seeds and garnish with chopped spring onions or parsley.
