Thai Mint Chicken Wings

Now that Christmas is over and done with, there's one more thing to look forward to. Yes, I'm talking about New Year's Eve and it's just 3 days away. Whether you're planning on dancing the night away or a nice night in, a few chicken wings are sure to put you in a cheery mood. I think chicken is the one type of meat I consume more than any other. Chicken is undoubtedly versatile, easy to cook and well, when marinated/seasoned right, it can be the ultimate get together treat. It's also a very good source of protein but are also high in saturated fats (the skin). I usually make any sort of chicken without the skin but sometimes you just deserve a treat otherwise we would all lose our minds. Chicken is far better steamed (renders fat out), grilled or oven roasted instead of deep fat frying. Just because you're enjoying the festivities does not mean your health should be out the window. From frozen, I oven roasted these chicken wings to achieve a crispy exterior. These Thai mint chicken wings are quick and darn right tasty so here is the recipe on how you can make these delightful little numbers. Trust me, it's not rocket science.

Prep: 3 mins                                                                                        Cooking time: 35-40 mins
Serves: 5

The guidelines above are representative of 2 wings per person (202 calories).

What you need:
  • 10 chicken wings
  • 3 tbsps of Colman's' classic Mint Sauce
  • 1 tbsp of Mr Naga Hot pepper pickle seed sauce
  • 1 tbsp paprika
  • 10g lemon juice (juice from half a lemon)
  • 1 tbsp Black pepper

  1. Combine all ingredients in a large bowl and mix well. Add chicken and toss until well coated. Cover and refrigerate for 2 hours. 
  2. Before the 2 hours are over, preheat oven to 190 degrees C.
  4.  Remove chicken from marinade and place on baking tray.  Drizzle with leftover marinade then oven roast in a 190 degrees C oven for 35-45 mins or until cooked through and crispy.
  5. Serve.

Nokhuthula xo
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