I have never met anyone who didn't love chicken wings. The most amazing thing about chicken wings for me is how forgiving it is. Too tired to cook, throw a little seasoning chicken wings and just grill; not in the mood for anything tedious, throw a little seasoning on chicken wings and bake then viola!. It almost always turns out well and this recipe is exactly that. It is simple and you can prepare your glaze while chicken is grilling. You can even marinade chicken overnight if you like.
What you need
10 wings, cleaned
1/2 tablespoon fresh thyme
1 teaspoon dry thyme
1/2 teaspoon ginger, diced finely
1 tablespoon diced garlic
1 tablespoon soy sauce
1/2 tablespoon teriyaki(optional)
1 teaspoon ground cumin
1/2 teaspoon ground aniseed
1 teaspoon turmeric powder
1 teaspoon paprika powder
1 tablespoon olive/veg oil
2 large chili pepper finely diced
1 teaspoon diced garlic
2 tablespoon lemon juice
1/2 tablespoon brown sugar
Preheat over to 150C or medium high
Combine all the ingredients except the chicken to form a marinade. Taste and adjust salt. Pour marinade on wings and allow to marinade in the fridge for at least 4+ hrs. Take chicken out of marinade and shake to get rid of the excess marinade. Put wings a baking tray lined with a greaseproof sheet or foil. Bake chicken for 1 hr or until soft and cooked. Time will vary base on the size of the cuts.
For the glaze, put a skillet on fire over medium high. Add sugar and lemon juice. Stir and allow sugar to melt. Add diced chili and garlic. Allow to cook down for 2 mins the add the already baked chicken, Stir to mix properly and turn off heat.