Honey Glazed Chicken Wings

A quick snack or a side dish, Honey Glazed Chicken Wings aren't hard to prepare. Just drop by the nearest supermarket and obtain a few packets of chicken wings (midwings, drumlets or both, the choice is yours). For this demonstration, I used 24 midwings. They were washed and were pierced 2 times with a fork for the marinade to be able to seep in. They were then placed in a ziplock bag.



Like all meats, the marinade is very important. First, get 4 limes, squeeze them dry and separate the skin from the fascia, I mean, the pulp. Once done, pour all of them into the ziplock bag.



After that, slice ginger and pound it. When the ginger has been pound, hold it in your hand and squeeze the ginger juice into a bowl. Pour the contents of the bowl into the ziplock bag as well.



You're almost done marinating! In a bowl, collect 2 tablespoons of soy sauce and oyster sauce each. A teaspoon of sugar and a tablespoon of sesame oil rounds up the condiments. Pour those into the ziplock bag as well, mix the contents well and seal it. Place the bag in the chiller for at least 8 hours or overnight (the longer, the better).

(Continued tomorrow...)