Sticky Chicken Wings

So delicious, these make a great party food or treat dinner - the natural sugars are concentrated down to a very sweet syrup in the pan. Use thighs or drumsticks if you prefer although this will likely also extend the cooking time a little.

 

This recipe makes for a real food, soy-free replacement for teriyaki chicken.

 

Dairy free, gluten free, nut free, paleo.

 

INGREDIENTS AND INSTRUCTIONS

 

  • 2 tablespoons fat of choice (I used leftover lamb fat)

  • 800 grams chicken wings (I use Bostocks)

  • 1 cup apple juice  (I've also used 0.75C apple juice and 0.25C chicken broth)

  • 0.5 teaspoon ginger powder

  • 0.25 teaspoon turmeric powder

  • pinch chilli powder

  • salt and pepper to taste

Heat a stainless steel fry pan to high heat, add the fat and chicken nibbles - stir for a few seconds.
Turn heat down to moderate, add the seasonings and apple juice.
Lower to a good simmer and three quarters cover the pan.
You want to see the juice bubbling softly. Leave for 15 minutes and turn chicken over.
Take lid off and cook for another 15 minutes, this allows the sauce to reduce.
Keep an eye and stir occasionally as once the juice becomes like a syrup it can easily catch and burn.
Once there is very little syrup left, remove from heat and serve with garnish of your choice - I like chopped spring onion, coriander and fresh capsicum slices!

Based on a recipe by Oatmeal With A Fork.

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