Sticky Chicken Wings w/ Spinach and Almond Rice is a delicious soft meat with a sweet, sticky, sauce that caramelises in a hot oven and, dare I say it, is lip smacking, finger licking good!
This marinade originally started as one I used to cook a whole chook in a wok (throw the whole chicken and all of the below marinade into a wok, cover and cook for 50-60mins on a low simmer, or till juices run clear. Turning the chicken over a couple of times during the cooking time) with but with the volume of marinade left over, once cooked I used it for these extra sticky chicken wings – One of my biggest kitchen rules is, never throw out leftover sauces or juices from roasts. Freeze them and then you have on hand an amazing starter base for your next marinade, gravy or jus. As this marinade had been cooked once before it has a richness and depth that is equal to a slow cooked meal.
If you are cooking this first, now, then halve the marinade ingredients if you aren’t intending on freezing the leftover cooked marinade.
Freezing rules:
Raw (uncooked) and then defrosted foods or liquids, whatever it may be, CANNOT be frozen again WITHOUT being cooked prior.
Previously cooked food or marinades that have been frozen after cooking and then defrosted CANNOT be frozen again.
The Spinach and Almond Rice is the perfect accompaniment to the wings and the delicious sauce… you have to have something to mop up the juices.
Enjoy! Blondie
12 chicken wings
Marinade
2/3 c light soy sauce
1 c apple juice
2 tablespoons of cider vinegar
1/2 c water
2 tbs oil
1/4 c tomato sauce
2/3 c brown sugar
2 garlic cloves, minced
1 tsp red chilli flakes
1/2 tsp ground ginger
Rice
2 c cooked jasmine rice
150g baby spinach leaves or 3 large silverbeet leaves, stalks removed and leaves thinly sliced
2 tbs slivered almonds
Method
Serves as many as you want – about 3 wings and 3/4 cup of rice per person
Pre heat the oven to 220°c
In a bowl combine all the ingredients of the marinade and stir to combine then pour over the chicken.
Cover with cling film and let it rest in the fridge for 1 hour
Remove from the fridge and place, uncovered in the oven and cook for 35 mins, turning 4 times throughout the cooking time.
Turn off the oven and let rest in there while you prepare the rice,
Place the thinly sliced sliverbeet in a frypan and cook for 3 mins before adding the rice and heating through. If using baby spinach heat the rice first and then add the spinach till wilted
Throw in the slivered almonds and cook for 1 min
Place the wings on top of the rice add some of the yummy sauce and eat up!
Posted on the 15th August 2012…
Who, with all honesty can pass up anything sticky on a bone? The delicious soft meat with a sweet, sticky sauce that caramelises in the hot oven is, dare I say it, lip smacking, finger licking good!
This marinade originally started as one I used to cook a whole chook in a wok with but with the volume of marinade left over, once cooked I used it for extra sticky chicken wings – One of my biggest kitchen rules is, never throw out leftover sauces or juices from roasts. Freeze them and then you have on hand an amazing starter base for your next marinade, gravy or jus. As this marinade had been cooked once before it has a richness and depth that is equal to a slow cooked meal.
The Spinach and Almond Rice is the perfect accompaniment to the wings and the delicious sauce… you have to have something to mop up the juices.
Enjoy!
Blondie
- 12 chicken wings
- ⅔ c light soy sauce
- 1 c apple juice
- 2 tablespoons of cider vinegar
- ½ c water
- 2 tbs oil
- ¼ c tomato sauce
- ⅔ c brown sugar
- 2 garlic cloves, minced
- 1 tsp red chilli flakes
- ½ tsp ground ginger
- 2 c cooked jasmine rice
- 150g baby spinach leaves or 3 large silverbeet leaves, stalks removed and leaves thinly sliced
- 2 tbs slivered almonds
- In a bowl combine all the ingredients of the marinade and stir to combine then pour over the chicken.
- Cover with cling film and let it rest in the fridge for 1 hour
- Remove from the fridge and place, uncovered in the oven and cook for 35 mins, turning 4 times throughout the cooking time.
- Turn off the oven and let rest in there while you prepare the rice.
- Place the thinly sliced sliverbeet in a frypan and cook for 3 mins before adding the rice and heating through. If using baby spinach heat the rice first and then add the spinach till wilted
- Throw in the slivered almonds and cook for 1 min
- Place the wings on top of the rice add some of the yummy sauce and eat up!
Pre heat the oven to 220°c
So the indregients and the photo are what sold this recipe to me. But my marinade looks very liquidy once I combine the ingredients. Nothing like the photo of the uncooked coated chicken. I question the amounts; it looks more like sauce in the photo. Slightly disappointed but I will added some Hawaiian Sauce to save dinner
Hi Iris, thanks for pointing that out. I do have the post under the recipe explaining the marinade was already cooked once, but have now included it at the top (with an explanation on the original cook) I know it would have still tasted awesome… did you freeze the marinade to use one more time? That’s when this recipe really explodes 🙂 Blondie