I thought up a way to do Chicken Drumsticks and then having prepared the sauce discovered I had in fact bought wings! So I boxed on anyway – as you do.
Large pack of chicken wings
Spicy Chunky Peanut Sauce (store bought)
Splash of cooking wine
Sherry Vinegar (small amount)
Salt & Pepper
Oil your casserole dish with the garlic oil
Put all the ingredients except the chicken into a casserole dish and stir.
The ginger I used was leftover from having made ginger tea (when I tasted it I realised it was still quite gingery so I won't be wasting it in future)
I put the chicken wings in and stirred them about so they were coated in the sauce.
I roasted these with the lid on in a moderate heat. I turned the wings over a couple of times. The wings were done after an hour or so but weren't very brown and there was too much liquid in the casserole.
So I transferred the wings onto a roasting dish and left them in the oven to brown a bit while I blasted the liquid in the casserole on the stove top until it had reduced to a nice gloop. I poured this back over the wings when serving them.
They were sticky, spicy and just a bit nutty.