What’s in Honey Soy Chicken Wings?

I’ve espoused the virtues of chicken wings before in a previous chicken wing recipe, but I’m surprised it wasn’t for this honey soy recipe (probably because I’ve made it so many times I’m on auto-pilot and forget that I’m actually making them).

The actual name of the dish is pretty misleading. If you just mixed honey and soy with chicken wings, it’ll taste pretty flat. It should actually be called Garlic, ginger, honey and soy chicken wings, because it’s really the garlic and ginger that gives it that delicious kick. When I first found the recipe, I scoffed because I really did just want to mix honey, soy and wings together. Who wants to fuss with garlic and ginger? Well, you need to if you want something yummy.

If the Cherubs have a friend over for dinner for the first time, there’s a fair chance they’ll ask for honey soy chicken wings to be served. It’s almost an initiation ritual – if you like these wings as much as I do, then you’re ok and we can definitely be friends. Thus far, luckily for the Cherubs, the wings have received a resounding thumbs up from everyone. And I usually then get a text from their friend’s mum asking for the recipe. So here it is!

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Honey Soy Chicken Wings

Serves: 6 people

 Ingredients:

  • 2 kg chicken mid-wings
  • 1/2 cup honey
  • 1/3 cup soy sauce
  • 6 garlic cloves, finely grated
  • 2 tablespoons ginger, finely grated

Cook:

  • Preheat oven to 180 degrees
  • Line 2 baking trays with baking paper
  • Mix honey, soy sauce, garlic and ginger in a large bowl until combined
  • Add the chicken mid-wings and mix well
  • Arrange the mid-wings in a single layer on the baking trays
  • Bake for 20 minutes, then turn mid-wings and bake for another 20 minutes or until the chicken is nicely browned.
  • Serve with rice and steamed vegetables or salad.

Notes:

  • Mid-wings are the wing bits of choice in our family, but if you’re keen on meatier parts, go for the drummettes.
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My foodie friend, the freezer.

As much as I would love to make totally amazing, fresh and inspired meals from scratch every night of the week with a wide smile and sparkle in my eye… when I’ve been out all day, just had a hard week, or my day involves the Cherubs trying to maim each other because he/she is staring at me well only because she/he said I was a bum but it’s because he/she said I was a custard… I just prefer to hide in my favourite corner of the family room with my mug of ginger tea, some nuts and the Food Channel.

But when the darlings eventually hunt me down for some sustenance because they couldn’t find custard anywhere, even with half an hour to go until dinner, I still feel the need to feed on something with reasonably complex flavours. And bread with peanut butter doesn’t come anywhere near complex. Ever.

And that’s where my large upright freezer with the 3 drawers and 3 shelves rescues me from my distress.

I freeze raw, marinated and cooked food, so in the afternoon, morning (or the night before if I’m unusually organised) I just take out a protein/pre-cooked meal of choice to defrost and I’m ready to cook or reheat at the end of the day. Perfect for those times when someone gets hurt because he/she said there’s a chicken on my head.

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So here’s a rundown of what’s in my freezer-for-those-rainy-days.

  1. Frozen meat

Portions of meat are handy when I haven’t had the chance or energy to go to the shops. Just defrost, marinate (or not) and cook.

Lamb cutlets or steak are a great standby because they don’t take too long to defrost.

2. Frozen meals

If I’m already crushing the garlic or mincing onions for 4 people, it won’t take that much extra time to crush or mince and cook for more. So when I make teriyaki chicken (a firm favourite with the Cherubs) or pretty much any dish, I cook 2 kgs of it, put the excess into large glass containers, let them cool down and then freeze.

If you’re more organized than I am, label the containers so you know what’s in them. Otherwise, I’ve never had too much trouble identifying what’s in the containers and I’m also pretty flexible. If I’ve taken out spaghetti bolognaise and it turns out to be burrito mince, I just pack the pasta and parmesan away in the fridge for another day, pull out the tortillas and grate some colby cheese. No sweat.

The meals I find perfect for freezing, especially because they taste better the day or week later are: butter chicken, burrito mince, spag bol and soups.

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3. Marinated meat

I get fresh meat, marinate it and pop into the freezer. This is for the meals which once cooked, I don’t think really stands up to freezing and reheating. Or when I’ve got a rare burst of energy, I just get some meat and marinate it. I then just have to cook it when I need it.

The meals I marinate and freeze are: honey soy chicken mid-wings, lemon garlic chicken mid-wings and lemon grass pork or beef.

4. Frozen veges and herbs

I always keep a pack each of frozen peas and corn. They’re yummy, healthy and cook in a flash. Sometimes if I’ve forgotten to cook rice, or we’ve just got enough left over rice for 3 people, Panda will happily have peas and corn as a substitute. Also in there is ginger, galangal and lemongrass, so I have access to them when they’re not in season.

I admit I’ve got a whole freezer to play with, but that’s only been a recent occurrence. Previously I had a normal fridge with a little freezer section. I’ve never played tetris, but Daddyken thinks I’d be amazing at it considering how I was able to pack a few week’s worth of frozen meals into that little freezer. But back then I also just made less ‘extra’ portions for freezing.

So while I’ll never be able to manage a wide smile or sparkle every night of the week, or ever, at least someone’s got a chicken on your head doing a poo, employees at American restaurants are still being caught doing every dodgy thing they’ve ever done exactly on the one night that the surveillance cameras are on, care of Food Network’s Mystery Diners, and I still get to eat food I love.

Message Of A Thousand Thoughts

A friend of mine sent the following message:

“Come over for lunch one day before we move back, the renos are almost finished. We can have a swim and eat at the Country Club so I can get the most value out of this mind-numbingly exorbitant rent I’ve been paying these last few months.

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After you wrangle the kids to finish their breakfast, threaten to cut their screen time if they don’t stop fighting and raise your blood pressure trying to get them to school on time, meet me at my apartment after school drop off. It shouldn’t take you long since you won’t have the kids whining at you or fighting each other because someone took their red Lego piece which they absolutely need right NOW and no other red Lego piece will do, while you pack their drinks, snacks, swimmers and towels. You’ll just have to get your own stuff. You’ll just have one little bag. Remember those days?

But wait! There’s more! We’ll get to swim BY OURSELVES. Remember how that feels? No? I didn’t think so. Let me remind you – you get into your swimmers and then get into the water! Get it? You won’t have to wrestle with the kids while you pull their rashies over their heads as they protest that it’s too tight. You won’t have to bribe them to go to the toilet beforehand and then risk a melt-down as you stretch their goggles onto their heads and readjust for 20 mins until the goggles are just right. You won’t have to think about all that for one day. Imagine that!

It’s lovely to see the kids having fun, but this time you won’t have to stand in the water shivering while the kids jump and splash at you. You won’t have to piggy back them around the pool. You won’t have to have a heart attack if they go under water and not surface after 2 seconds. No readjusting their goggles because it’s too tight or the water’s going into them or it’s gone foggy.

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We can just swim how we want, when we want and for as long as we want. Breaststroke, freestyle or no style, it doesn’t matter. No interruptions! Except of course when we feel hungry. Not when they’re hungry and need a snack and it won’t be the snack you’ve packed and then – well, there won’t be ‘and then’ because that won’t happen on this day. Then let’s have a hot shower. Straight away. No shivering as we rinse the kids. No fights to dry and clothe them. No wet feet, no wet hair to dry. No Mum, why are you taking so long in the shower? I want to go. Hurry up I’m bored.

Oohh, the menu will be fantastic. We can order ANYTHING we want. It can be spicy, it’ll be non-kid friendly, it can be ANYTHING. Duck and fig salad. NZ snapper with mussel cream sauce. Confit duck with creamy potato mash. We won’t have to share. Any of it. What’s more, we can eat when the food’s still hot. No cutting up their food, no picking out green bits and no scraping sauce off. We don’t have to order chips. Unless we want to. And we won’t have to pay crazy money just so the kids can order deep fried chicken nuggets out of a packet straight from the freezer to you for $15.

Ahhh. Can things get any better? How about dessert? Not just vanilla ice cream with chocolate sauce. How about a lemon curd tart? Coconut and passionfruit slice? A macaron? Maybe even a flourless orange cake. With cream. All for ourselves with a quiet cup of tea. No Mum, I’m bored. I want to go home. Can we go home now? We won’t have to leave until we want to. Well, until it’s time for school pick up.”

Ok, the actual message read:

“Come over for lunch one day before we move back – the renos are almost finished.”

But I think the person who said “A picture says a thousand words” was limiting themselves to only one side of life.

Lemon garlic chicken mid-wings

There are only a few dishes where the Cherub’s palates align – this is one of them.

Unless you’re watching your cholesterol levels, it’s pretty hard to not like chicken mid-wings. They’re little morsels of bite sized yumminess, easy peasy to cook and because of all that skin, half the flavour is already there even before you’ve done anything to them!

I can’t remember which doctor’s, dentist’s or hairdresser’s waiting room magazine I got the original recipe from because it’s just written on a white napkin, but this is my reduced salt version. I love this recipe because the scrumptious fatty chicken skin negates the need to add sugar for flavor and the lemon helps to cut through the fatty feeling some people may experience.

This is one of the dishes the Cherubs usually request when they’ve got friends over for a play and dinner. I’m happy because prep time is a measly 10 mins and I’ve got a meal where no child is hungrily rearranging their food around their plate, desperately waiting for dessert.

Lemon Garlic Chicken Wings

(Gluten free if using rice flour)

Serves: 4 adults or 2 adults and 4 hungry kids

Ingredients:

2 kg chicken mid wings

1 cup rice or plain flour (Daddyken is gluten intolerant so we use rice flour)

Marinade:

  • 2 tablespoons grated garlic
  • 1 tablespoon salt
  • 4 tablespoons olive oil
  • Juice of 1 1/2 lemons

Cooking:

  • Preheat oven to 180 degrees
  • Line 2 baking trays with baking paper
  • Mix marinade in a large bowl
  • Mix mid-wings in with the marinade
  • Coat mid-wings in flour
  • Lay mid-wings upside down on baking paper (make sure you leave some space between them)
  • Bake for 20 mins
  • Turn mid-wings over
  • Bake for another 20 mins or until browned on top

The Cherubs eat the wings as is, but I like a little bit of sauce with mine. I have lots of dill in my garden at the moment, so I mixed together greek yoghurt, dill and a pinch of salt.

Serve with rice and salad. Oh, and don’t forget to eat mid-wings with fingers – it’s yummier that way!

Just Bumbling Through Blog

Musings of a bumbler

To misquote Charles Dickens (one of my favourite authors) – I’ve had the best of times and also the worst of times.

In Just Bumbling Through, I’ll not only be musing about beautiful blue skies with perfect clouds, dealing with the varied needs of my kids (Panda and Soccer Boy are 5 years apart in age), sharing tips I’ve learnt from amazing mothers, my ongoing attempts at going green, minimizing junk food in the house and removing stains from the kid’s clothes, but also dealing with family relationships, mental illness, serious family sickness and major food disasters (does anyone know of an amazing pot roast recipe where the family won’t turn up their forks and declare it tastes like a snuffleupagas?!? Sorry Big Bird).

Oh, and I’ll also be sharing my tried and tested recipes that keep (most of) the family happy (most of) all the time. Promise I won’t share that snuffleupagas recipe.