Crispy Chicken Nibbles with Tangy Sauce
Yael served this dish to the Afternoons crew with a salad of cucumber, radish and herbs and a tiny bit of mashed garlic with honey and olive oil.
Yael ShochatChef
- prepare
- cook
- 2-4 servings
- Moderate
Caption:Yael Shochat's Crispy Chicken Nibbles with Tangy SaucePhoto credit:RNZ
Ingredients
- 10 chicken wings cut into nibbles (for the chicken)
- 1/2 tsp salt (for the chicken)
- 1 T baking powder (for the tangy sauce)
- 3 shallots (for the tangy sauce)
- Neutral oil for frying (for the tangy sauce)
- 4 cloves garlic (for the tangy sauce)
- A thumb-sized piece of ginger (for the tangy sauce)
- A chilli or two, to taste (for the tangy sauce)
- 2 tbsp brown sugar (for the tangy sauce)
- 1/2 cup water (for the tangy sauce)
- 1/2 cup pomegranate molasses (for the tangy sauce)
- 1 tsp salt (for the tangy sauce)
Instructions
- Cut 10 wings into nibbles or get the butcher to do it for you.
- Dry with a paper towel then in a bowl mix the wings with 1/2 teaspoon of salt and 1 tablespoon of baking powder mix well so the wings are coated.
- Set up a rack in a 120C oven. Oil the rack and put a tray under to catch the fat. Par-bake the wings for 30 minutes.
- After 30 minutes crank up the oven to 225C and keep cooking for 35-50 minutes depending on the size of the wings.
- While the wings are cooking, make the sauce.
- Fry 3 shallots in neutral oil. Add the garlic, ginger, a chilli or two (to taste), brown sugar, water, pomegranate molasses and salt.
- Cook until everything is soft and the sauce has thickened. Blend the sauce and keep it aside.
- When the wings are done toss them in the sauce and serve hot with a crunchy little salad.
