Chicken Lollies With Island SpicesServes 6 as appetizer
Level of Difficulty: Medium
1kg chicken wings
2 tbsp crushed garlic
1 teaspoon chopped ginger
4 tablespoons light soy sauce
½ glass of your favorite rum
4 tablespoons freshly squeeze lemon juice
2 tablespoons brown sugar
1 tablespoon coriander powder
2 tablespoons vegetable oil
1 tablespoon freshly chopped coriander
½ cup coconut milk
2 tablespoons corn starch
Cut each wing into 3, set aside the small tip to be use for soups some other time.
Holding each wings from the large end of the bone, trim around bone with a very sharp knife to cut loose meat free from the bone. Then scrap the meat down so as to form a ball on the other side.
From the flat side of wing remove the small bone, and continue making lollies, just like above.
In a large bowl blend all ingredients, add chicken and mix well to coat the wings.
Allow to marinate 1 hour or more in the fridge.
Grill chicken wings on your BBQ or in a hot oven pre-heated at 180ᵒC for 200 minutes.
Serve with your favorite sauce or a sweet chili sauce.
Chef Sandy own and manage “ Pallagino” Feast of Mauritius, a guest house with a private pool, just off the golden sand beach in Flic-en-Flac, on the west coast of Mauritius.
Her first book “Un Chef a la Maison” is a best seller here and was re-printed within 10 months of first publication. Sandy’s’ articles appears regularly in top local magazines and newspapers, and “Cote Nord” magazine distributed in Air France.
“A Feast of Mauritius” is due for publication in couple months time.
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