Sticky ‘Ponzu’ Chicken Wings

Name: Sticky ‘Ponzu’ Chicken Wings
Yield: 4 to 6 servings
Cuisine: British
Ingredients: 1.2-1.5 kg Chicken Wings, Winglets or Nibbles; 1 Cup ‘Ponzu’ *OR Rice Vinegar 1/2 Cup & Soy Sauce 1/2 Cup; 1/4 Cup Sugar *can be replaced by your favourite sweetener; 2 cloves Garlic *grated; 2 teaspoons Grated Ginger

Hiroko Liston @hirokoliston

Melbourne, Australia

‘Ponzu’ is such a versatile sauce. These Chicken Wings, Winglets or Nibbles are cooked in the Ponzu based sauce which contains a lot of rice vinegar. But the result is not sour. These types of Chicken pieces are quite greasy and the vinegar improves the greasy flavour.

I used to bake these finger licking sticky chicken wings but I am cooking differently these day. I just simmer them in a pot and it is so easy. You should try this dish.

Hiroko Liston @hirokoliston

Melbourne, Australia

I used to bake these finger licking sticky chicken wings but I am cooking differently these day. I just simmer them in a pot and it is so easy. You should try this dish.

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Ingredients

4 to 6 servings

1.2-1.5 kgChicken Wings, Winglets or Nibbles
1 Cup‘Ponzu’ *OR Rice Vinegar 1/2 Cup & Soy Sauce 1/2 Cup
1/4 CupSugar *can be replaced by your favourite sweetener
2 clovesGarlic *grated
2 teaspoonsGrated Ginger

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Steps

1

Heat a frying pan or a pot, non-stick preferred, brown the Chicken pieces. This process can be skipped but the result would look a lot better.
2

Place 'Ponzu' (or Rice Vinegar and Soy Sauce), Sugar, Garlic and Ginger in a pot or a deep frying pan, bring it to boil.
3

Add the browned Chicken pieces into the sauce, cover with the lid and simmer over a medium to low heat for 20 minutes.
4

Remove the lid, skim the excess fat, then cook over a high heat until the sauce is almost gone.
5

You may wish to top some sliced chilli and green for garnish, then serve hot.