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I found this on recipezaar and it sounded so good I thought I would try it, it supposed be done with chicken wings but they were sold out on Saturday when I went to get some. I have never seen that before must be chicken wing weekend here so I bought legs instead. I added a little more hoisin to the sauce that was left in the pan and served it on the side. I actually loved it with the legs, I loved the meatiness, I do like chicken wings and make them all the time, but this was really good with the legs, I will have to try it with wings next time. If you would like to read more reviews or see more photos of this recipe please click here.
Ingredients
2lbs Chicken wings
Barbecue Sauce
2 Tablespoons dark soy sauce
3 Tablespoons hoisin sauce
2 Large garlic cloves, peeled
1 Tablespoon fresh ginger, peeled and 
chopped
1 Tablespoon rice wine or dry sherry
1 Tablespoon toasted sesame oil
2 Teaspoons chili bean paste
2 Teaspoons sugar
Method
1. Preheat the oven to 475 degrees F.
2. Place the chicken wings in an oven proof baking dish.
3. Add the barbecue sauce ingredients to a blender and mix for 5 seconds.
4. Pour sauce over the chicken wings and toss to coat thoroughly.
5. Bake in the oven for 15 minutes.
6. Reduce oven temperature to 350 degrees F and bake for an additional 20 minutes.
7. Serve hot or at room temperature.
All photos taken by me unless otherwise stated.
I made this delicious dish for dinner last night it was so good and had a wonderful combination of sweet and spice to it. It is yet another zaar member recipe, I have to get back to making some more of my own, but I have saved so many good recipes and I have been really enjoying making them. I did add some snow peas to this as I had some to use up it is a very versatile dish in that you could through left over veg, like capsicum, bean sprouts green beans etc.. all would pair well. I also added red chili instead of jalapeno as I could not get one at the store that day and it was still wonderful.
Ingredients
1-2lb Shrimp, peeled and deveined (depending on how “saucy” you want the end result to be, I have also used cubed, boneless chicken.)
Garam masala, for dusting (or any spice combination you prefer)
1 Lemon, juice of
2 Tablespoons butter
1 Onion, chopped
2 Garlic clove, crushed
2-4 Tablespoons tomato paste
1/2 Teaspoon dried thyme
1/2 Teaspoon cinnamon
1 Tablespoon chopped fresh cilantro (I used dried)
1/2 Jalapeno, chopped (or other hot pepper)
6-10 Ounces corn (frozen or canned, I used more than the 6 oz called for in the original recipe)
1 1/4 Cups coconut milk
Method
1. Sprinkle the shrimp with garam masala (or spices of choice) and lemon juice and let marinate in the refrigerator for about an hour. (When I made this with chicken, I used a cajun mix rather than the garam masala).
2. Melt the butter in a pan and fry onion and garlic for about 5 minutes, till slightly softened.
3. Add the shrimp and cook for a few minutes, stirring occasionally till cooked through and pink.
4. Transfer the shrimp, onions and garlic to a bowl, leaving some of the buttery liquid in the pan.
5. Add the tomato paste and cook over low heat, stirring.
6. Add the thyme, cinnamon and cilantro and jalapeno to the pan and stir well. (Keep warm over low heat).
7. Blend the corn (reserving about 1 T) in a blender or food processor with the coconut milk.
8. Add to the pan and simmer till reduced.
9. Add the shrimp and reserved corn and simmer for about 5 minutes.
10. Season to taste with salt and pepper.
All photos taken by me unless otherwise stated.
