Chicken Wings with Grapefruit Salad
A great midweek dinner that tastes great and is easy to prepare and transfers to the lunchbox rather nicely
Equipment
- Electronic digital scales
Ingredients
- 80 grams [2.8 ounces] Ginger root, peeled and grated to a paste I find the box grater works best
- 1 Tablespoon Caster Sugar
- 2 Tablespoon Lime Juice
- 3 Tablespoon Fish Sauce
- 4 Tablespoon Groundnut Oil or Vegetable Oil I prefer the groundnut oil, but vegetable oil still works fabulously
- 12 Chicken Wings
- 1 medium Cucumber
- 1 Large Pink grapefruit
- 6 Coriander Sprigs Cilantro in America
- Dash of Lime Juice
- Pinch of salt & white pepper
Instructions
- Gather and weigh your ingredients.Add to the ginger paste, the sugar, lime, fish sauce and oil and transfer to a sealable plastic bag. Seal the bag and massage the marinade into the wings to get a even coating. Marinade for several hours [the original recipe states to marinade for 30 minutes, but I prefer a bit longer for deeper flavours]
- Peel the cucumber (about 175g in total - 6 ounces), slice in half down the length, then scrape out and discard the seedy pulp from the core. Dice the flesh. Using a sharp knife, cut the peel away from the pink grapefruit, then separate the segments, removing the skin as you go. Mix the peeled segments with the diced cucumber. Pull the leaves from half a dozen sprigs of coriander, scatter them over the cucumber and grapefruit mix, then squeeze over a little lime juice.
- Set the oven at 220C/gas mark7 [425F] . Transfer the chicken wings to a roasting tin, then roast for about 40 -50 minutes, checking them now and again. The aim is to get the sugar to caramelise on the wings – they should be very dark and sticky. Turn them over once during cooking to evenly brown all sides. Serve them with the grapefruit and cucumber salad.