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!
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.
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!
Ginger and Scotch Chicken Wings
- 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
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.