fitfool

I've made this twice in just 4 days. When I made it with chicken leg quarters, the meat was very tender, falling off the bones, and infused with so much flavor. Spiciness never even hinted at the painful level. I think the hot peppers lended more flavor than heat. This made for an easy dinner with guests that pleased everyone. Since the chicken cooks for an hour, I started the chicken and then prepared the side dishes. This recipe is definitely going into my regular rotation. Thanks to

vanessafrida for turning me on to Donna Hay! She got a bunch of us to try out and post Donna Hay recipes and she'll be posting the round-up soon.

Sticky Chili Chicken Wings (from Donna Hay)

First time was with the chicken wings the recipe called for. But then a few days later, chicken leg quarters went on sale so I bought those and ran the recipe again and voila! Just as yummy. Maybe even better than the wings. For the first part, the chicken cooks with the lid on. In the second half where it continues cooking with the lid off, the liquid evaporates until it thickens into a sauce that glazes the chicken pieces. Use a lid that fits your pan. If the lid is too big, it will drip liquid all over your stove top and I can confirm that it's not a fun mess to clean up.

Ingredients
1.5 kg chicken wings (3.3 pounds) [Can use any chicken pieces]
3 red chilies, seeded and chopped
1 tablespoon grated ginger
2 cups water
2/3 cup soy sauce
1/2 cup white wine vinegar [I used rice wine vinegar]
2/3 cup sugar [I used honey]
1/2 cup chopped fresh coriander leaves (cilantro)

Place chili, ginger, water, soya sauce, vinegar and sugar in a deep frying pan, and simmer over medium heat.
Allow to simmer for 3 minutes.
Add chicken wings and cook covered for 35 minutes, turning occasionally.
Remove lid from pan and continue cooking for 25 minutes, turning the chicken pieces till it is cooked and well coated in the chilli sauce.
Stir through the coriander leaves and serve with steamed rice and greens.