I used to make these by the kilo when my kids were still living at home. On Saturday mornings I would whack a tray or two of these in the oven so that when the morning activities were complete, this was the easy snack to keep them almost full until dinner. They were demolished in no time flat. Be warned and maybe make more than the recipe suggests.
I am pretty sure they are also very good for an easy snack to serve with pre-dinner drinks, if not a little finger licking good which doesn't always go so well with an elegant event. But you make the call!
Best of all, come join us on the Insider Club to have extra Thermomixery each and every month! #recipesthatwork #youcandoit
- 4 cloves garlic
- 30 Grams Fresh Ginger
- 50 Grams Tamari or soy sauce
- 25 Grams Chinese cooking wine or sherry
- 1 Tablespoon Sesame oil
- 50 Grams Honey
- 1 Kilo chicken wings or wingettes
- Toasted sesame seeds
- 2-3 spring onions sliced to garnish
- 1 Red Chillie(s) sliced to garnish
Place garlic and ginger into Thermomix bowl and chop 3 sec/ speed 7. Scrape down sides of bowl.
Add soy sauce, Chinese cooking wine, sesame oil and honey to Thermomix bowl and blend 10 sec speed 5.
Pour marinade over chicken, coat well, cover and allow to marinade in the fridge for a minimum of 1 hour, preferably overnight.
Preheat oven to 200°C and line a large baking dish with baking paper.
Arrange chicken in the dish minus the residual marinade and bake 20 minutes. Turn the chicken over and bake another 10–20 minutes until golden and cooked through.
Alternatively you can cook these in the AirFryer in single layers also at 200°C for 15 minutes per layer.
Serve sprinkled with toasted sesame seeds, spring onions and sliced chilli.