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!

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Happy nomming!


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

1. Combine ingredients A above in a shallow dish, stir until well blended. Coat chicken with the mixture and shake off excess.

2. Heat oil in large skillet (medium heat high) add coated chicken and cook until brown on each sides, frequently turn it. Remove from skillet, set aside.

3. Add ingredients B to skillet, cook until vegetables are lightly browned. Add ingredients C (or replace them with chicken broth if you prefer), cook and stir while scraping the browned bits at the bottom of the skillet. Add oregano and rosemary.

4. Stir chicken into the mixture (or leave it on top if you don't like soggy chicken skin). Cover and let simmer until chicken is cooked through. Another way is to serve the chicken crispy, and pour in the gravy after. Garnish with parsley.

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

Bon Appétit 

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

Bon Appétit 

Recipe adapted from Food Lovers: Chicken

1. Drain the tomatoes from the oil and finely chop them. Preheat oven to 190 degrees celcius.

2. Make a pesto out of the basil, parmesan, pine nuts and a drizzle of olive oil by blending them in a food processor. Season with salt & pepper if needed. 

3. Cut peppers into quarters, place skin side up in an overproof dish (lightly greased). Brush it with a little oil. You can add any other hard vegetables if preferred.

4. Make a horizontal cut along each chicken breast to form a pocket. Rub each breast with lemon juice, salt & pepper. Fill up the pockets with pesto and chopped dried tomatoes. 

5. Wrap each chicken breast with two strips of bacon ( or just enough to hold the fillings in) and put it in the baking dish with the veggies.

6. Bake in the oven for about 25 minutes until tender and cooked through. 

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

This is my ultimate favourite chicken recipe, especially for air-fried chicken wings. The flavours are tangy and slightly spicy but not overwhelming to the tastebuds. It's a perfect pair with oven roasted sweet potatoes or any grilled vegetables sprinkled with parmesan, salt & pepper. My favourite would be zucchini and bell peppers. It's easy to make and the measurements depend on your preference. Go slow with the lemon juice as it is strong and add on more tabasco or cayenne pepper powder if you like it spicier. The Lea & Perrins will balance the sour and tangy flavour with it's sweetness and you may add a little bit of sweet soy sauce if you want it slightly sweeter. It's my favourite TV meal, and definitely a hit for the potluck parties. If you don't have an air fryer, just pop it in the oven or the BBQ grill until the skin is crispy and golden. I usually leave it a little longer as I like it charred and crispy. It works well with other parts of the chicken and tastes better if you marinade them longer. Leave the mix in a sealed bag overnight in the fridge before you cook it for intense flavour. 

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

Bon Appétit