Oh but these were good!

A bit of sweet…

A bit of spicey…

So much flavour…

Make a big batch,

grab a pile of napkins

and prepare to get messy…

…marinate for 1 hour…
…cook in one pot…
1 1/2 lb chicken wings (about 12)
1 tbsp oil
2 tsp sesame oil
1/4 cup Sriracha sauce
2 tbsp honey
2 tbsp soya sauce (I use Bragg seasoning – lower in sodium)
1 tbsp rice vinegar
2 garlic cloves, crushed or grated
some oil for cooking
In a large bowl or food bag mix together marinade
Add wings and stir to coat well
or if using a food bag,
close well and massage the sauce into the wings.
Set aside for 1 hour.
Heat oil in a pan
(My galley pan is just 2 quart otherwise I would suggest you double everything,
and cook in a larger pot.
I could easily have devoured the dozen wings on my own)
Add wings to pot, reserving marinade.
Cover pot and cook over medium heat, stirring frequently for about 10 minutes.
Remove lid, turn up heat and add marinade.
Cook, stirring frquently until marinade is reduced,
and wings are well coated with the thickened sauce.
I seved them with a simple green salad,
drizzled with olive oil and sprinkled with ground pepper.
Captain says serving with bread is a must to soak up that extra sauce.

Inspired by I Am A Food Blog





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