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Spicy Sticky Surinamese Chicken Wings

Prep Time 20 minutes
Cook Time 1 hour 40 minutes
Total Time 2 hours

Ingredients

  •   6 double chicken wings makes 12 individual and is a 0,694 gr box from Albert Heijn
  • 2 garlic cloves 
  • 2 Maggie chicken stock cubes use 1 cube if you are used to eat less salt
  • 1 Madame Jeannette pepper  deseeded and use to your preference or add ½ tsp of chili/cayenne powder instead
  • 1 tbsp light soy sauce I’ve used Lee Kum Kee
  • 1 tbsp dark soy sauce I’ve used Lee Kum Kee
  • 1 tbsp honey
  • 1 tsp Pimenton powder
  • ½ tsp sugar 
  • ½ tsp Shaoxing Wine leave out if you can’t have this for religious/health reasons
  • 3 tbsp peanut/sunflower oil
  • 2 tbsp of white vinegar
  • 1 litre boiled water

Instructions

  • Wash the chicken wings with vinegar and water.
  • Place the washed chicken wings in a squared bowl, skin side up. Pour the boiled water over the skin. You will notice that the skin will tighten. Leave the chicken in the boiled water for 10 minutes. After 10 minutes place the wings on some kitchen towel paper and dry them off.
  • In the meantime prepare your marinade. Put the Madame Jeanette pepper (add as much as you like), Maggie cubes (I’ve used 2 cubes, but if you eat less salt add 1 cube) and garlic cloves in a pestle and mortar and beat until it becomes a paste. Scoop the paste into a bowl and add all the other ingredients: both soy sauces, Shaoxing wine, honey, Pimento and sugar. Mix the marinade very well. 
  • Add the chicken wings and let it marinate for an hour (if you don’t have much time), but preferably for a whole day.
  • Preheat the oven. Put the chicken wings (skin side up and arrange them in an even layer row) on a prepared baking sheet. Then bake the wings on 175 C for 20 minutes (turn the wings half way time). Finally, grill for 10 minutes on 200 C. Serve these chicken wings hot, but careful not to burn your fingers!I love to eat these wings on their own, without a dip or sauce. But feel free to eat them with your own preferred condiments, a (spicy) ketchup or even mayo.TIP: if you have some leftover marinade store this in the freezer. When you defrost the marinade, you can use it as a flavour enhancer for your stir-fried veggies, rice, brown beans or even some grilled chicken.If you make my recipes please tag me in them and use #thespicedchickpearecipes. I'd love to see what you've made!