Ginger Sesame Chicken Wings - The Malaysian Kitchen

Ginger Sesame Chicken Wings

Recipe

This gingerly sweet sticky wing is a creation that came about from my many party requests for a healthy finger food dish without compromising flavor. The combination of sweet textured hoisin, salty soy and honey is a perfect group to a heap of flavors. I use ground ginger for this recipe as it add a robust kick but you may substitute with fresh ginger juice if you find it convenient. This is a resourceful way to use many of the bottles of Asian sauces you might have in your pantry after all each sauce is made of a variety of ingredients. I recommend making an extra batch, as these sticky wings will soon disappear.

Ingredients

3 tablespoons rice vinegar

½ cup Chili Sauce

3 tablespoons hoisin sauce

3 tablespoons soy sauce

1 ½ tablespoons ginger powder

1 tablespoon white sesame seeds

3 tablespoons peanut oil

2 pounds chicken wings

1. To make the Asian vinaigrette, combine all the ingredients in a bowl and whisk well.

2. Place the chicken wings in a large glass bowl, pour the marinade over the chicken and mix well to coat each piece. Allow to chicken to marinade in the refrigerator for 24 hours. The longer the meat marinades the better it tastes, preferably 48 hours if able.

3. When ready to cook the chicken wings, preheat the oven to 350 degrees. Line a baking tray with foil, place the chicken wings on the tray. Discard the marinade. Bake the chicken wings at 350 F for 45 minutes or until thoroughly cooked. Serve warm.

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Hainan cuisine made its way to British Malaya in the late 1800s through cooks who ventured to this colony in search of greener pastures. Working in expatriate homes, camps and for wealthy Europeans, they soon mastered the culinary skills to make familiar European food such as roasts, soups and bread. Over time, the inevitable fusion of European and Chinese came to be known as Hainanese cuisine.