Crispy Chicken Nibbles with Tangy Sauce
Yael served this dish for Afternoons with a salad of cucumbers and radish with herbs and a tiny bit of mashed garlic with honey and olive oil.
Yael Shochat's Crispy Chicken Nibbles with Tangy Sauce Photo: RNZ
Ingredients
For the chicken:
- 10 chicken wings (cut into nibbles)
- 1/2 tsp salt
For the tangy sauce:
- 1 tbsp baking powder
- 3 shallots
- Neutral oil for frying
- 4 cloves garlic
- A thumb-sized piece of ginger
- A chilli or two (to taste)
- 2 tbsp brown sugar
- 1/2 cup water
- 1/2 cup pomegranate molasses
- 1 tsp salt
Method
Cut 10 wings into nibbles or get the butcher to do it for you
Dry with a paper towel then in a bowl mix the wings with 1/2 teaspoon of salt and 1 tablespoon of baking powder mix well so the wings are coated.
Set up a rack in a 120C oven. Oil the rack and put a tray under to catch the fat. Par-bake the wings for 30 minutes.
After 30 minutes crank up the oven to 225C and keep cooking for 35-50 minutes depending on the size of the wings.
While the wings are cooking make the sauce.
Fry 3 shallots in neutral oil. Add the garlic, ginger, a chilli or two (to taste), brown sugar, water, pomegranate molasses and salt.
Cook until everything is soft and the sauce has thickened. Blend the sauce and keep it aside.
When the wings are done toss them in the sauce and serve hot with a crunchy little salad.
Yael Shochat of Ima Cuisine and Jesse with Crispy Chicken Nibbles Photo: RNZ