Fresh Chicken Wings
Chicken Wings are found on the top quarter of the chicken and is attached to the breast. There are three components to a wing; drumette, flat/wingette and the tip. Wings contains all white meat which is low fat therefore making it prone to drying out and being over cooked. More commonly known as buffalo wings, they are generally marinated and cooked on a BBQ, grilled or fried served with a spicy sauce for best results. These are perfect as a entree or main meal. How about trying one of our recommended recipes listed below.
Spicy Wings, Thai Green Curry Rice & Green Beans with Chilli Peanut Dressing:
- Total Time: 2 hr 15 min
- Prep Time: 15 min
- Cook Time: 2 hr
- 1 Cup Brown sugar
- 2 Medium Onions, chopped
- 1 Can Coca-Cola
- 2 Cloves Garlic, minced
- 2 Tablespoons Soy Sauce (a Japanese sauce)
- Salt and Pepper to taste
- 1.5 kg Free Range Chicken Wings
- In a large casserole, combine the brown sugar, Coca-Cola, onions, garlic, soy sauce, salt and pepper
- Place wings in sauce mixture.
- Bake at 350 degrees for 2 hours. To thicken sauce, mix in a cornstarch mixture.
- Delicious served with rice.
Tips for handling and cooking Chicken:
- Make sure you defrost/store in the fridge on the bottom shelf to prevent leakage. Do not defrost in the mircowave or bench as the chicken will reach a unsafe temperature.
- Avoid cross-contamination by using separate utensils until cooked. Once cooked do not use utensils that were used prior to cooking unless they have been washed thoroughly.
- Cook chicken to atleast 75˚C, use a meat thermometer and insert into this thickest part of the chicken insuring you have reach the desired temperature.
- Make sure there is no blood when your cut into it, the juices that run should be clear.
This recipe is taken from:
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