2 cloves garlic, minced
½ tsp salt
2 tbsp soy sauce
2 tbsp hoisin sauce
3 tbsp honey
1 tsp sesame oil
2 pinches cayenne pepper
freshly ground black pepper
1 spring onion, green part only, finely chopped
1 ½ tbsp sesame seeds
Here’s a brilliant starter recipe from Paul Brodel & Carol Beckerman.
Their book, containing more than 100 delicious Halogen oven recipes, entitled “The Halogen Oven Cookbook”, is available through the Amazon link to the right in our sidebar.
Method
With some kitchen shears, snip off the tips of the chicken wings and halve the wings at the joint. If desired, remove as much skin as you can.
In a large bowl, mix together the crushed garlic, salt, soy sauce, hoisin sauce, honey, sesame oil and cayenne pepper. Add the chicken wings to the bowl, and turn around to coat all over. Season with plenty of freshly ground black pepper.
If you have time, place in the refrigerator to marinate for an hour or so. Transfer the chicken wings to the round oven tray, and cook on the high rack of the halogen oven at 230°C (450°F) for 10 minutes, turning every 2-3 minutes.
Turn the temperature down to 205°C (400°F) and cook for 10-15 minutes more, or until cooked through, turning halfway through cooking time.
Remove from the oven and stir in the spring onion and sesame seeds. Serve immediately.
Source: “The Halogen Oven Cookbook”, Paul Brodel & Carol Beckerman
