Today’s recipe in honor of the new blog name is Ginger and Scotch Chicken Wings!
I had to use my husband’s Ardbeg 10-year old single malt whisky for this recipe and boy did it pack a punch! It was smoky and quite earthy (my husband later told me that Ardbeg is one of the most peaty Scotches in existence).
As the chicken was marinating, I could smell the strong aroma of this whisky every time I opened the fridge and each time I flipped the ziplock bag over, my hands would smell all smoky and peaty. I was worried that maybe I had put in too much alcohol and that this batch of wings would be ruined!
Wee Scotch Finally Allowed to Have Some Wings
But everything turned out just fine – better than fine – it turned out absolutely scrumptious! Because of the Ardbeg Scotch, these wings had a very distinctive peaty taste to them. Now “peaty” may not sound that appetizing but I thought they were absolutely perfect – sweet, smoky, gingery, lovely.
Scotch thought they could be a little more sweeter so next time I may add a squeeze of honey – just to make up for using his precious whisky.
Wee Scotch Devouring His Wings
My son loves eating chicken wings as much as I do and couldn’t wait to get his hands on a wing. He kept reaching for the plate as I was busy snapping photos. Finally, when all the waiting was over, he was able to eat to his heart’s content.
I hope you enjoy this as much as wee Scotch and I did!
Ingredients
- 1 kg (2.2. lbs) chicken wings
- 2 tablespoons fresh ginger , minced
- 2 tablespoons garlic , minced
- 1/4 cup Scotch whisky
- 1/4 cup soy sauce
- 2 tablespoons distilled white vinegar
- 1/4 cup brown sugar
Instructions
-
Discard wing tips or save for making stock. In a resealable bag, mix all the ingredients together, putting the chicken in last. Marinade in the fridge for at least 1 hour but preferably overnight.
-
When ready to bake wings, preheat oven to 375 F (190 C).
-
Remove wings from marinade and pour marinade into a small saucepan.
-
Place wings on a baking sheet lined with aluminum foil or parchment paper to facilitate clean-up.
-
Bake wings for 20 minutes.
-
When there are 10 minutes left in the baking time, begin heating the marinade over medium heat until it begins to boil and then lower the heat to simmer until the liquid is almost completely evaporated leaving you with just enough sauce to baste the wings. If it gets a little too dry and begins to burn, add a bit of water.
-
Turn the wings and baste with the reduced marinade. Bake for an additional 20 minutes. Serve immediately.
Recipe Notes
-You can also grill these wings but I don’t have a grill so I baked them in the oven.
Download my FREE quick-start guide and enjoy fresh noodles for lunch or dinner today!
You'll also receive new tutorials, tips and tricks for making Asian noodles at home.
We hate spam and will never share your email.
I attempted the wings last night and I am ashamed to say that it was actually the first time I have ever made wings but as the cliché goes…..definitely not the last. Rob said that it was the best meal ever….result. Going to see if I can trump that by making ribs tonight.
hooray! marinating for 24 hours helped too. when you make the ribs and it's ready to be broiled at the end, be sure not to put it too close to the broiler unit so that it doesn't burn. i think I had mine about 4 inches (10 cm) away and used the highest heat setting. let me know how it goes.
I love chicken wings:)
Don't know which looks yummier, the wings or your son! 🙂
Those chicken wings look great…I know this sort of defeats the purpose of your inaugural post for the new name, but for the non-drinkers amongst us, is there a whisky substitute that could lend the same flavors?
There won't be an exact substitute for flavors imparted by this particular Ardbeg Scotch but since the whisky serves as a marinade base and solvent for the sugar so you can swap it out for another flavored liquid like Coke, Pepsi, ginger ale, or chicken stock.