This is the last supper I will be preparing in my Waterloo kitchen. I can’t believe how fast time went! I’m really going to miss cooking meals for my roommates and forcing them to try new things haha. Had it not been for them, I probably wouldn’t have posted recipes so often on here.
For the last supper I prepared Asian style chicken wings that were marinated in ginger, lime and garlic with a side of cinnamon roasted sweet potatoes. I have to say, sweet potatoes are my most favourite thing right now! I currently have this small obsession with sweet potatoes and I’ve been eating them non-stop. But anyway, in my opinion roasting them with lots of cinnamon and butter is the best way to cook them.
I will post the recipe I used for the wings below! Hope everyone had an awesome weekend!
12 chicken wings
3 cloves garlic, minced
2-inch piece fresh ginger, minced
3 tablespoons dark soy sauce
3 tablespoons lime juice + zest of one lime
1 tablespoon honey
2 teaspoon chili sauce
1 tablespoon sesame oil
lime wedges, for garnish
Wash chicken wings and pat dry.
Make the marinade by mixing the garlic, ginger, soy sauce, lime juice and zest, honey, chili sauce, and sesame oil in a large bowl and blend well.
Place the chicken wings in the bowl and coat the chicken wings with the marinade, turning over the pieces to coat evenly. Cover and marinate the chicken wings for several hours or overnight.
Preheat the broiler. Cook the chicken wings on a foil-lined broiler pan for 12-15 minutes, or until the juices have no trace of pink when pierced.
Serve with lime wedges.