Oriental Sticky Chicken Wings

Ingredients (makes 12 – 16 chicken wings)

For the marinade:
2 tbsp clear honey
3cm piece of fresh ginger, peeled and grated
1 garlic clove, crushed

11⁄2 tsp Chinese five spice
2 tsp soy sauce
3 tbsp orange marmalade
1⁄2 tsp grated orange zest
1 tbsp sesame oil

12 – 16 chicken wings

1. Mix together all of the marinade ingredients and pour over the chicken. Leave to marinate for at least 2 hours, or overnight if you can, turning occasionally.
2. Once it has marinated, place the chicken on the barbecue over medium-hot coals and cook for about 20 minutes, brushing with any marinade left in the dish as it cooks. If it’s colouring too quickly, move to a cooler part of the barbecue to cook more gently. It’s important you cook the chicken all the way through.
3. The chicken can also be cooked in the oven – Preheat the oven to 200C/400F/Gas 6.
4. Transfer the chicken into a roasting tray with a couple of spoonfuls of marinade. Place in the oven for about 40 minutes, turning occasionally and basting with the marinade and juices until thoroughly sticky and golden, adding extra marinade to the tray if necessary.

A Taste of Fire – Supper Club, Saturday 1st August 2015

Fabulous dining guests lingered around the wrought iron table set for our BBQ meal on Saturday’s “A Taste of Fire” Supper Club event, which was held at a venue in Wraysbury.  This was my sixth meet up since starting the Supper Club and some of my diners were already old friends – regulars who had already attended more than one of the Supper Clubs that have been going now since February of this year.

IMG_1659The menu:

Spicy Rum RibsSticky Chicken Wings  | Gourmet Beefburgers in Brioche Buns

Sides:  Tomato Salsa |  Broad Bean, Pea & Beetroot Salad | Tomato Salad | Green Salad | Mediterranean Potato Salad | Guacamole | Cheese & Pancetta Bread | Sundried Tomato & Basil Bread | Moroccan Zatar Bread

Dessert:  Tropical Fruit Salad in a Rum Sugar Syrup served with Chantilly Cream.

The evening kicked off with a Raspberry Summer Punch, which wasIMG_1654 enthusiastically received by all –  a mix of wine, cranberry juice, raspberries, mint & lemonade over ice.

As I was cooking for 10, I decided it might be prudent to cook or part-cook some of the meat in the oven, to receive a final kiss on the BBQ griddle bars, before being served with an array of sides and home made breads, the most popular of which was the cheese and pancetta bread pictured above.

I was particularly pleased with my home made gourmet burgers, to which I added to the leanest beef mince I could get, some sautéed onions, garlic, chillies, tomato ketchup and Dijon mustard.  These delicious beef patties were sandwiched between soft, sweet brioche buns (the only food that wasn’t home made – unfortunately, I had no time) and I chose to squeeze some guacamole inside of my own, which made it even more unctuous !

There was plenty of food to accommodate second helpings …. and even some left over for a quick, light lunch on Sunday!