Oven Baked Chicken Wings Marinated in a Sweet & Spicey Sauce.

December is here!!! For me, it is a reminder that i am getting old for i turn a year older on the 20th! For this month, i have no plan of what foods i will be preparing so i will post according to my 'feelings'. Which usually, is how i make my food. So today we prepare chicken wings, which will be accompanied by baked sweet potatoes, broccoli and mushrooms. If you have been following me, you will realise they are my go to, veggies. This meal is healthy, all baked no frying, low carbs (only in the sweet potatoes). This time i also experimented with apples. I usually don't like apple pie, or anything with cooked apples, but i had one and thought of experimenting with it. I loved the outcome, it absorbed juices from other ingredients, and still retained its suppleness.

This meal could serve 2 to 3 people depending with their appetites. We had left overs and ate them the next day for lunch.

INGREDIENTS.

• 10 Chicken Wings
• 3 Table spoons of Olive oil. ( For an extra Asian Kick you substitute some of the olive oil with some sesame oil.)
• 3 Table spoon of Soy sauce. 
• 2 Tea spoons of Honey
• 1 Courgette
• 6 To 8 Mushrooms
• 1 Sweet Potato About 15cm Long
• 1 Apple
• 1 Carrot 
• 1 Celery Stick
• Broccoli (Palm Size)
• Half tea spoon of Salt
• Half tea spoon of Black Pepper
• Royco
• 1 Table spoon of Rosemary Leaves 
• 1.5 Table spoon Chicken Masala
• 1 Tea spoon of Tomato Paste
• 2garlic Cloves

METHOD.

• Pre heat oven at 200°C.
• Separate the chicken wings at the joints to create two parts. Check this Video on how to separate them. Basically , its cutting of the wing tip, then separating the wing from the small drum(et)stick.

• In a large bowl, add Three table spoons of olive oil, 2tea spoons of honey followed by three tea spoons of soy sauce. Stir with a spoon or a whisk for about 30 seconds.
• Add a  chicken masala,  tomato paste,  black pepper and half a tea spoon of salt. (Little because of the salt content in soy sauce). Stir.
• Crush 2 garlic cloves and add into the mixture.

honey, olive oil, black pepper and salt.

royco water, rosemary, tomato paste

• Dice the carrot and celery stick into very small pieces. Add into the mixture.
  Now, whisk the contents in the bowl until smooth. Try and make sure the oil doesn't separate from the other ingredients.
• In a glass, take a tea spoon of royco powder, add 5 tea spoons of water into the glass, stir. Then add the glass contents into large bowl with all the other ingredients.
• Now, whisk the contents in the bowl until smooth. Try and make sure the oil doesn't separate from the other ingredients.

•  By hand add in the chicken wings into the bowl. Keep churning the mixture by hand, turning the chicken around the bowl so that all the pieces are covered by the marinade. Leave aside. If you have time, you could let it rest for about 45min, and turning the mixture every 20 minutes.

• Preparing the veggies: Wash all the veggies. Peel the sweet potatoes and then slice it into round pieces.

• Cut, the courgette longitudinally, into four pieces.
• Slice the mushrooms into half.
• Rinse the broccoli and cut into big chinks.
• Arrange all the vegetables on your baking tray.
• Sprinkle salt, pepper, olive oil on , cover them with foil, and put them in the already pre heated oven. Cook for 30 minutes. (This gives time for  the chicken to marinate.)

• After the vegetables have been in for half an hour to 45min, remove the backing tray and then add the chicken wings on top of them. The chicken wings excess juices will drip on the veggies giving them extra flavour. 
  
  
• Cook for 40 minutes.

• Check on the chicken wings, if cooked, serve and enjoy.
• When the chicken is in the oven, do not cover. This makes it have a nice crisp and glaze on the skin.
• NB: Depending on the type of sweet potatoes, cocking times for them may vary.

Yours,

Madame Lacour.