Ingredients:
For chicken wings
- 3 lb (1.5 kg) middle part of chicken wings;
- 1 tablespoon ginger juice, (1 medium size piece of ginger, about 3-4 oz, (0.2-0.25 kg), peeled, grated and squeezed for juice);
- 1 teaspoon safflower oil;
- 2 tablespoons Liquid Aminos (a healthier version of soy sauce can be find in health food store or upscale supermarket);
- 2 tablespoons dark soy sauce;
- 3/4 cup (180 ml) Coco Cola;
- 1 teaspoon honey;
- Sea salt.
For jalepano pepper sauce
- 10 large jalepano peppers;
- 1 large bunch fresh cilantro;
- 1 cup sour cream, adjust for taste;
- Sea salt.
Recipe:
Serving for 4 as appetizer
For chicken wings
- Clean the chicken wings and pat dry;
- Add ginger juice and sea salt marinate overnight;
- Preheat oven to 400˚F (200˚C);
- Add 1 teaspoon of safflower oil to a large sauté pan;
- Brown chicken wings on both sides;
- Cover to avoid spar;
- Add Liquid Aminos and dark soy sauce;
- Turn heat off and add Coco Cola;
- Turn heat back on and simmer for 15-20 minutes when it comes back to a boil;
- Reduce sauce in the chicken wings;
- Lay the chicken wings on a baking pan;
- Place in the broiler for 2 minutes, keep an eye on it to avoid burning;
- Take chicken wings out, add sauce and serve warm.
For jalepano pepper sauce
- Pureé jalepano peppers and cilantro in a food processor;
- Mix with sour cream;
- Add sea salt, adjust for taste.