Dark and stormy chicken wings
Updated: Jan 11, 2019
We all love a dark and stormy, well maybe not all of us, but I certainly do and that's what matters right now. I'd go as far as saying it is my typical go-to drink after the gin and tonic, why? Because the gin and tonic is the holy grail of refreshing cocktails and deserves it's place in everyones heart. Another thing that deserves a place in everyones heart are chicken wings, specifically when soaked in a spicy rum and ginger beer marinade. I know right? I can hear you all getting very excited over the prospect of these sweet and spicy little gems but have no fear, I've got a recipe just for you so you can impress your partners parents and your dog. Thank me later, this one's on me. Here's how to make dark and stormy chicken wings.
TIME: 45 Mins MAKES: 16
16 fresh chicken wings
150ml of fiery ginger beer
60ml of spiced dark rum
30g of caster sugar
30ml of olive oil
6 teaspoons of Sriracha sauce
3 teaspoons of honey
2 teaspoons of freshly chopped coriander
3 cloves of garlic
2 teaspoons of soy sauce
2 teaspoons of Worcester sauce
1 teaspoon of sesame seeds
1 teaspoon of freshly grated ginger
2 spring onions
Juice of 1 lime
1.) There are two ways to make this dish, I prefer to leave the wings marinading overnight but if you are in a hurry, you can cook right away, if so, preheat your oven to 180 degrees.
2.) If your chicken wings come as full wings, you’ll want to cut them with a heavy knife at the joints to separate the drumette from the wingette and discard the wingtip.
3.) In a saucepan, add all of the ingredients apart from the chicken wings and rum and mix together on a low heat for five minutes.
4.) In a roasting dish, add the chicken wings and pour the marinade over evenly adding the rum evenly at this point too, either wrap with cling film and marinade in the fridge overnight or pop straight into the oven for 30 minutes.
5.) After 30 minutes of roasting, remove the roasting dish and drain the marinade into a jug and pop the wings back into the oven for a further 10 minutes or until the skins have crisped and browned up (you’ll want to save some of the marinade to baste the wings with after they have finished cooking).
6.) Remove the wings from the oven and baste the wings with the leftover marinade. Drizzle a bit of fresh lime over them then serve and enjoy!