Golden Chicken Wings with Ginger Caramel and Chili Sauce
The Japones Chile (Capsicum Annuum) is similar in appearance to the De Arbol. Though the walls of the Japones are thicker. Dried Japones Chiles are medium hot and good with Asian dishes. On the heat scale, this chile is 5-6. Scoville heat units 15,000 to 35,000.
Japones Chiles are medium hot and frequently found in spicier Asian and Oriental dishes. Used in Thai Basil Curry dishes and Hot Peanut Sauces. Crush a few pods and add them to your next stir fry.
For Chicken Wings:
2 lb chicken wings
2 green spring onions, thinly sliced (to garnish)
2-3 stalks fresh coriander (to garnish)
For The Marinade:
2 teaspoons Campbell’s Real Chicken Stock Paste
3 large cloves garlic, crushed
1 inch piece ginger, grated
1/4 cup fresh coriander leaves and stalks, chopped
2 tablespoons sweet soy sauce
2 tablespoons olive oil
For The Ginger Caramel And Chili Dipping Sauce:
1 cup apple cider vinegar
1 cup brown sugar
3 star anise pods
1 teaspoon finely sliced fresh ginger
1 small red chile, finely sliced
Preheat oven to 200C. Line a baking tray with baking paper.
In a large bowl, combine all ingredients for the marinade and mix well. Add the chicken, mix to coat completely with the marinade. Set aside for 10 minutes.
In a small heavy bottomed saucepan, combine all ingredients for the dipping sauce and bring to a boil on high. Reduce heat to low and simmer gently for 10 minutes until slightly sticky and thick. Remove from heat.
Place marinated chicken on prepared baking tray and bake in the pre-heated oven for approximately 40 minutes until golden and cooked.
Garnish with spring onion and coriander leaves. (I also tossed in a few extra chile slices in the end).
From cook republic.com