Thursday, 14 January 2016


by: MisS VictoriA DaviD

 (Before and After)

I usually deep-fry chicken wings but last night, it was entirely different. I was very indecisive to experiment as dinner is not same as baking a cake that is replaceable, if worse comes to worst! At the end, I gave it a try and was very pleased with the outcome and the taste, too. Succulent, delicious and very colourful (very exemplary)!

Main Ingredients:
  • 6 medium-sized chicken wings
Sauce Ingredients:
  • 2 tbsps. of Extra Virgin Olive Oil
  • 1 tbsp. of Sunflower Oil
  • 3 cloves of garlic; crashed
  • crashed ginger; finely chopped
  • 1 medium sized red tomato; slice into 8
  • 1 medium cooking onion; slice into 4 and separate each layer
  • a quarter of yellow bell pepper; cut into chunks
  • a quarter of red bell pepper; cut into chunks
  • ½ tsp. of mixed herbs
  • salt, pepper, cayenne pepper and vegetable stock granules to taste
Pre-cooking procedure for the chicken wings:
  1. Add boiling water in a pot and dip in the chicken wings.
  2. Cover and boil if for 3 minutes on a high flame.

    (After 20 minutes of Baking and After 30 minutes of Grilling) 
 Cooking procedure:
  1. Pre-heat the oven to 150ºC (electric). Arrange the crashed garlic in the bottom of the pyrex glass and then, place over the pre-cooked chicken wings.
  2. Scatter and arrange evenly the prepared ginger, tomato, onion, bell pepper, mixed herbs and the condiments over the chicken wings.
  3. Smoothly pour the 2 types of oils over the prepared chicken wings. Then, cover the pyrex with foil or its lid.
  4. Place it inside the pre-heated oven and bake it for 20 minutes.
  5. After that, remove the foil or lid and change the Bake to Grill as well as adjust the temperature down to 120ºC. 
  6. Place and grill it for 30 minutes. Check it every 10 minutes and glaze everything using its own infused oil.
Better call the people you love in life and let them judge your own way of cooking chicken wings. Don't forget to cook cups of rice grains my dear Filipinos!

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