Fijian Chicken Wings Recipes

STICKY AND CRISPY ASIAN CHICKEN WINGS

Steps:

• Preheat the oven to 120C/250F and place a rack on a large baking tray.
• Cut each wing at the joint so you have a mini wing and a drumette. Dry the wings with paper towels, then place in a large bowl and add the baking powder, salt and pepper. Toss to combine. Note - it's important to dry the wings first so they only get a light coating. Discard any remaining coating once tossed together.
• Place in a single layer on the rack, skin side up. It's fine for them to be touching. Place on the lower shelf of the oven for 30 minutes.
• After 30 minutes, turn the oven up to 220c (425f), rotate the tray and place on a higher shelf (higher middle) in the oven for 45-50 minutes until the wings are golden and crispy. Take out of the oven to cool slightly.
• Place all of the sauce ingredients into a saucepan, stir and bring to the boil. Allow to bubble for 5-10 minutes until the sauce reduces and thickens slightly (it will thicken more as it cools). Turn off the heat.
• Place the wings in a large bowl and very carefully pour over the sticky sauce (be careful, it will VERY hot). Toss to combine, then serve topped with chopped spring onions.

FIJIAN CHICKEN WINGS

Steps:

• Rinse chicken wings and palce in a shallow pan.
• Place all the marinade ingredients in a blender or food processor and process until smooth.
• Pour marinade over chicken wings and marinate for 2 hours, turning often.
• Preheat oven to 400 degrees.
• Line a cookie sheet with aluminium foil.
• Remove chicken wings from marinade, place on lined cookie sheet.
• Bake for 20 to30 minutes, turning 3 or 4 times and basting frequently with the marinade, until cooked through and caramelised.

FRIED CHICKEN WINGS

Steps:

• Season chicken wings lightly with seasoned salt.
• Mix flour, salt, black pepper, cayenne pepper, and paprika together in a wide, shallow bowl. Press wings into flour mixture to coat and arrange onto a large plate so they do not touch. Refrigerate coated wings for 15 to 30 minutes.
• Dredge wings again in flour mixture and return to the plate. Refrigerate wings again 15 to 30 minutes.
• Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
• Fry chicken wings in hot oil until crisp and no longer pink at the bone and the juices run clear, 9 to 12 minutes. An instant-read thermometer inserted into the thickest part of the meat, near the bone should read 165 degrees F (74 degrees C).
• Transfer fried wings to a large stainless steel bowl. Drizzle sauce over the wings and toss to coat.

FIJI ISLANDS CHICKEN

Steps:

• Marinade Sauce: Blend together all the ingredients, except chicken.
• Prepare the chicken pieces (may be whole pieces or bite-size if you have boned chicken) and marinate for at least one hour. Larger pieces will require more time.
• Butter and flour a baking dish and place the chicken flat in the dish.
• Cover the chicken with the marinade sauce.
• Do not cover the baking dish. Bake in a slow oven at 350° until golden brown.
• Turn the pieces when the top has browned. This should take about 45 minutes total.
• Serve with rice with tiny peas, rice with raisins, or rice with pineapple chips.
• Best known Polynesian dish of the South Pacific Islands.