Fijian Chicken Wings
|Soy sauce||180 Milliliter (6 Fl. Oz.)|
|Mirin/Sherry||180 Milliliter (6 Fl. Oz.)|
|Coconut cream||60 Milliliter (2 Fl.Oz.)|
|Sesame oil||2 Tablespoon|
|Brown sugar||3 Tablespoon|
|Freshly grated ginger root||2 Tablespoon (Fresh)|
|Ground cardamom||2 Teaspoon|
|Garlic||2 Clove (10 gm)|
1. Place all the marinade ingredients in a blender or food processor and process until smooth.
2. Place the chicken wings in a shall dish, pour over the blended marinade and leave to marinate for at least 2 hours, turning from time to time.
3. Preheat the over to 200C, 400F, Gas Mark 6 and line a shallow baking tin with aluminium foil.
4. Remove the wings from the marinade, place in the lined tin and bake for 20-30 minutes, turning 3 or 4 times and basting frequently with the marinade, until cooked through and caramelised.