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A Love that Lasts Forever

Well, we went to Italy. We finally have a date for our wedding in 2018 (woohooo!) and we pretty much sorted everything else out too. We have booked our caterer, florist and photographer and now, all we have to do is send invitations. Well, that's not all we have to do but that's it for the next little while at least.

I feel like I can dedicate more time to cooking and blogging on my days off now. Aren't you lucky! Well, for example, today I made a delicious apple cake from Bronte Aurell's book 'Fika & Hygge' (you should all buy it, it's my favourite book ever) and I have also made dough for an experiment of cheese and chilli rolls that I'm going to make for dinner. I'm really not joking when I say experiment so don't be alarmed if you never hear them mentioned by me again.

Talking about being back in the kitchen, last week my favourite dish was my Asian inspired chicken wings. I don't know what it is about chicken wings that I love so much but I swear it's a love that will never die. When all else leaves me, my looks, my hair, my bladder control, I'll still have chicken wings. I promise I won't make that part of my wedding speech.

I blame my mother. It was a snack she made for film watching or an easy dinner. The classic is still salt and summaq. I think it will always be my favourite. But every now and then I like to experiment. I mean, chicken is a great meat to add flavour to and wings are great for seeming indulgent but actually just being flippin' tasty.

Asian Inspired Chicken Wings

  • 10 whole chicken wings

  • 1 1/2 tbsp sesame oil

  • 1 tbsp soy sauce

  • 1 tsp mixed spice

  • 3 large garlic cloves, grated

  • 1 thumb sized piece ginger, grated

  • 1 heaping tsp gochujang

  • 1 tsp salt

  • 2 spring onions, sliced at an angle.

Preheat your oven to 180 degrees C and cover a baking tray with tinfoil shiny side up. Lay the chicken wings on it so that they're in one layer. In a bowl, mix all the other ingredients except the spring onions together and then pour the mixture over the wings. With your hands, rub the mixture all over the chicken so that it's all well coated.

Put the wings in the preheated oven for 40 minutes then turn the oven up to 200 degrees C and bake for a further 10 minutes. When they're ready, serve on a platter and sprinkle over the spring onions. I served mine with a really simple stir fry with some leftover vegetables. Serve yours as part of a bring and share meal or with a nice refreshing salad or even as part of a BBQ. Or if you're like me, make double the amount and munch away while watching a good film.


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