YOU (South Africa) - - LIFESTYLE -

SERVES 4 Prepa­ra­tion: 15 min Cook­ing: 40 min 12 chicken wings salt SAUCE 1 can (227g) crushed

pineap­ple 60ml (¼c) white sugar 2-3 chill­ies, finely

chopped 4 gar­lic cloves, crushed 5cm fresh ginger,

grated 30ml (2T) white grape

vine­gar 5ml (1t) salt 30ml (2T) tomato

sauce 60ml (¼c) pineap­ple

juice 30ml (2T) corn­flour Pre­heat the oven to 230°C. Put a wire rack on a bak­ing sheet and grease with non­stick spray. 1 Ar­range the chicken wings on the wire rack and sea­son with salt. 2 Sauce Put all the in­gre­di­ents – ex­cept the pineap­ple juice and corn­flour – in a saucepan. Heat, stir­ring con­tin­u­ously, un­til the sugar has dis­solved. 3 Mix the pineap­ple juice and corn­flour well and add to the sauce, stir­ring con­tin­u­ously un­til the sauce thick­ens. Re­move from the heat and let it cool slightly. 4 Gen­er­ously spread the sauce over the chicken wings and bake for 20-25 min­utes or un­til golden brown and done.

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