I originally made this for Scout Kid’s first birthday because at the time chicken drumettes, with their little handles so perfect for small clumsy fists, were a big favourite. A year and a few months later, I have a toddler who reallllly doesn’t like chicken. Like no other toddler ever. He loves beef, he loves tomatoes and peppers, he’ll happily stir together rice and green beans and eat them up, he’s never had that toddler thing of hating saucy, mixed up food, but when chicken touches his tongue you’d think it was poison. Um, okay, son. More for the rest of us…
Original recipe from Just A Taste.
2½ pounds chicken wings, tips removed, drumettes and flats separated
Salt and pepper, to taste
2 teaspoons olive oil
2 cloves garlic, crushed
1 teaspoon fresh ginger, minced
1/2 teaspoon crushed red pepper flakes (more if you’re not sharing with a two-year-old)
3/4 cup orange marmalade
1/4 cup soy sauce
1 cup rice
1. Preheat oven to 400ºF. Thoroughly dry off wings with a paper towel and spread out on a foil-lined baking sheet. Season with salt and pepper to taste. Bake until fully cooked, 45 to 50 minutes.
2. With about 15 minutes remaining for the wings, begin cooking rice (according to package directions) and sauce. Place the oil, garlic, and ginger in a small saucepan over medium-low heat and cook for about 3 minutes, until golden-brown. Add the red pepper flakes, marmalade, and soy sauce. Simmer, stirring occasionally, for 5 minutes.
3. Remove wings from oven and toss with sauce in a large bowl. Serve over rice with extra sauce poured over.
Really good. Even Scout Kid condescended to take a few bites.