Pineapple Ginger & Chilli Wings
Recipes for Home and Restaurant
by Nadine Lloyd
Ingredients:
(Serves 4-6)
4.4lbs. (2kg) chicken wings
Dry Rub:
1½ cups corn flour
2 teaspoons cayenne pepper
1 teaspoon ginger powder
½ teaspoon garlic powder
Salt and pepper to taste
Pineapple, Ginger, Chili sauce:
1½ cups freshly crushed pineapple
¼ cup pineapple juice
¼ cup freshly grated ginger
1 red chili – finely diced
1 green chili – finely diced
2 tablespoons chili sauce
Method:
Preheat the oven to 356°F (180°C)
Line two baking trays with baking paper.
Set aside.
In a medium sized bowl, combine all the dry rub ingredients together.
Evenly coat each chicken wing and lay them out onto the baking tray.
Bake for 15-25 minutes, or until lightly golden brown and cooked through.
In a medium-sized jug, stir all the sauce ingredients together.
Place into a wok or non-stick frying pan and stir over a
medium/low heat for about 5 minutes until the sauce slowly starts to simmer.
Stir the chicken wings through the sauce until fully coated.
Serve hot with ice-cold beer or white wine.
Garnish with extra chili.