TERIYAKI CHICKEN WINGS WITH CRUSTY BREAD AND MUSHROOMS
Early morning decision to make a lazy lunch with our temperature still trying it’s best to reach 40°C here in Worcester.
- 40 chicken wings (enough to satisfy all the big appetites)
- 1 tablespoon oyster sauce
- 1 tablespoon sweet teriyaki sauce
- 2 cloves of garlic
- salt and pepper, to taste
- spring onions
- thyme
- 800 g mushrooms
- French loaf, cut in thick slices
- 1 extra clove of garlic, to rub on bread
Pre-heat oven to 170°C.
Separate wing pieces for easier eating and place in thick oven pan. Season with salt and pepper to liking. Pour over oyster and teriyaki sauce. Rub into wings till all are covered. (I’m not a fan of chicken wings drowning in sauce so this amount has always been sufficient for about 40 wings). Sprinkle spring onion and thyme over, cover with foil and bake covered for 45 minutes. Remove foil, crank heat up to 190°C and cook uncovered for 20 minutes.
Remove from oven and set aside with foil over again to rest.
Mushrooms are fried with a little olive oil till done. Rub the slices of french loaf with garlic and butter on both sides. Sear bread in hot pan till edges are nicely browned and butter is melted. Serve mushrooms on the bread.
I served this with a lettuce cup filled with tomato and feta to give a healthy note.
PS: Cutlery is optional.
Recipe and photo: Michelle Diane Adam de Vos
