I work in ...

Continue

Content is being adapted
based on your type of business

+

For the Confit Wings:

  • Chicken wings(cut in half) 960 g
  • Vegetable oil 700 ml
  • Ginger (sliced) 40 g
  • Garlic cloves 30 g
  • Star anise 6 g

For the Teriyaki Glaze:

To Finish and Serve:

  • Spring onions 15 g
  • Coriander 8 g
  • Red Chillies 6 g
  • Sesame seeds 5 g
  1. For the Confit Wings:

    • Preheat oven to 140°C.
    • Slice the ginger.
    • Place the Chicken wings, sliced ginger, garlic cloves, star anise, in a deep semi gastronome tray.
    • Cover with the vegetable oil.
    • Place a sheet of greaseproof paper on top to ensure the wings remain submerged and cover with foil.
    • Place in the preheated oven for 3-3 ½ hours or until the wings are tender and almost falling apart.
    • Remove the cooked wings from the tray taking removing any excess oil and cool.
  2. For the Teriyaki Glaze:

    • In a pan combine the KNORR Teriyaki Paste, mirin and water and bring to a boil.
  3. To Finish and Serve:

    • Heat oven to 190°C.
    • Place the chicken wings on a lined gastronome tray and roast for 15-20 min. until golden and crispy.
    • Brush the teriyaki glaze onto the wings thoroughly coating them.
    • Roast for an additional 10 min. remove from the oven then brush with the remaining glaze.
    • Garnish with sesame seeds, chopped coriander, chilli and spring onion.

+