Wok Tossed Honey Soy and Chili Chicken Wings

What with such huge increases in food prices it does become more difficult to cook something better than a prepared meal such as pizza or pasta. I do not know what it is like in other countries but here in Switzerland it seems like everytime I go to the store something else has gone up in price. Also due to so much rain in April, May and June here it has affected the farmers produce drastically, so where we would be enjoying lots of the seasonal fruits right now, they are far more expensive as crop yields have been much lower.

I have decided to post some recipes over the next few weeks, not everyday, but frequently that are not only quick and easy meals to prepare when you get in from work but are cost effective too. I am posting this chicken wing recipe as the first recipe, chicken wings tend to be cheap anyway but they are also on offer here at the moment adding to the appeal. Chicken at the moment here is still the cheapest meat on par with mince meat, but I do try to buy meats when they are on special, like lamb here at the moment is 10 francs off a kilo making for a good buy and it means my family don't turn into chickens with the amount of it I have cooked recently.

If you have been keeping up with the progress of my beautiful handcrafted camphor laurel chopping, cheese boards and Mezzaluna Boards. My official site is finally finished and live so to see my full collection please click here.

Ingredients

12 Large chicken wings, cut in half at the joint (remove wing tips if still attatched.)
3 Cloves garlic, crushed
2 Teaspoons fresh ginger, grated
1 Tablespoon peanut oil
1 Tablespoon fish sauce
2 Tablespoons soy sauce
100ml Honey
50ml Sweet chili sauce
1 Teaspoon chili garlic sauce
2 Green onions, sliced thinly

Method


1. Combine chicken with garlic and ginger in a large bowl.

2. Heat oil in a wok, add chicken in batches and cook until browned all over, remove chicken, wipe wok clean, place wok on side, add sauces and honey, stir until well combined.

3. Return chicken to wok and place back on a medium low heat, cover wok and cook, 10-15 Min's, stirring occasionally or until chicken is cooked through.

To Serve: Place wings in a bowl and top with sliced green onion. I served mine with a nice big salad of greens, egg, avocado, cucumber, bacon, red onion, parmesan cheese and topped with alf alfa sprouts.

A yummy light summer meal that was budget friendly, well I suppose it is, if like me you do a lot of Asian cooking as I had everything in my cupboard except chicken and onions.

All photos taken by me unless otherwise stated.