We had a dozen chicken wings in the fridge, and still feeling full from breakfast I decided to make something light for lunch. Plus, rushing out to go somewhere doesn't exactly gave me much time to prep. After defrosting the wings, I marinated them in a sauce mixture before cooking them in my favourite skillet. It is also great for barbecue parties, or just pop it in the oven for extra crispiness. Here is my quick recipe for the Ginger Soy Chicken Wings to be eaten with fluffy white rice or on its own.

Marinade:

- 3 tbspn of light soy sauce

- 1 tbspn of oyster sauce

- 2 tspn of tabasco sauce

- 1 tspn of ginger powder

- 1 tspn of garlic powder

- 2 tbspn of Lea & Perrins sauce

- 1/2 tbspn of dried rosemary

- Crushed black peppercorn to season

- 1 tbspn of olive oil

Other Ingredients:

- 1 dozen chicken wings

- Handful of long beans, or vegetable of choice

- 6 peeled whole pearl onions

How to:

- Marinade chicken wings for about half hour.

- Heat oil in skillet at medium heat. Throw in the peeled pearl onions and roll around.

- Place wings in skillet skin down, pour some of the marinade into the skillet.

- Throw the vegetables on top of the wings, half glass of water and cover with lid, let the chicken cook through. Add some water if the marinade starts charring and drying up. Cover with lid. Once the chicken is cooked, increase the heat and stir the chicken, beans and onions together until they start charring a little, and the sauce thickens.

- Pour in more of the marinade and cook both sides until the marinade dries up. Serve!

Tag me @haniehidayah on instagram if you've tried any of the recipes, I'd like to see them!