A while back we had a predicament. The store ran out of pure maple syrup and we wanted pancakes. Since we aren’t really fans of the imitation stuff, we opted for something a little different: Pure sugar cane syrup.
It’s very good, but a little too sweet for breakfast foods. We knew it had to be good on something. Both our mouths had watered at the idea of the recipe on the bottle: Chinese Chicken Wings.
If you’re into trying this out, the very first thing you need is some sugar cane syrup. We went with Lyle’s Golden Syrup because that’s what they had at the store. It’s got the Queen’s crest on it, so you know it’s good.
If you have to settle for non-crested cane syrup, so be it. Yours just won’t be royal chicken wings. (You could also certainly use an equal amount of honey or molasses in place of the syrup, but it will alter the taste slightly).
Here’s what you need:
- 12 chicken wings or so
- 1 Tbsp. soy sauce
- 2 Tbsp. cane syrup
- 2 Tbsp. tomato paste
- 1 Tbsp. wine vinegar
- Sesame seeds to garnish
Wash and dry the chicken wings. Mix all of the ingredients (save the seeds) together in a large plastic bag with a seal. You can also add in a dash of hot sauce if you want to crank up the heat. Dump the wings in to the bag and slosh around. Let them marinate as long as you can/want.
Bake them for 45 to 50 minutes at 375 degrees. Honestly, they’re not as good as deep fried, but they will do for homemade.
Since we didn’t want to feel like total piggies, we had ourselves a veggie appetizer while we waited for the wings to cook.