chicken stock Archives

Mushroom recipes

Umngqusho (samp and beans cooked with bone marrow)

2 hours

Chicken recipes

Chicken dumplings on baked chickpeas

45–50 minutes

Corn recipes

Tex-Mex spiced turkey mince with corn-and-coriander rice

25 minutes

South African

Sticky Asian chicken wings

40 minutes

Sticky Asian chicken wings

Serves 4

Difficulty Easy

Prep Time 5 minutes

Cooking Time 40 minutes

Ingredients

3 T canola oil
5 cloves garlic, thinly sliced
1 x 5 cm piece ginger, peeled and shaved
1–2 green chillies, chopped
½ cup soya sauce
2 sticks Woolworths chicken stock concentrate
1 cup water
2 oranges, halved
2 x 600 g packs Woolworths free-range chicken wings
fresh mint, for serving

Method

1. Fry the garlic in the canola oil until crispy in a large pan. Remove from the pan and drain on kitchen paper. Do the same with the ginger.

2. Return half the garlic and ginger to the pan and add the chilli. Add the remaining ingredients and simmer for 20 minutes.

3. Turn out the chicken wings onto a baking tray with all of the liquid and bake for a further 20 minutes at 200°C until sticky and caramelised. Serve with fresh mint and the reserved crispy garlic and ginger.

Find more chicken recipes here.

Photographs: Jan Ras
Food assistants: Claire-ellen Van Rooyen and Kate Ferreira

Coffee pecan nut pie

Easy beef stew

Air-fryer buttermilk chicken breasts

Green minestrone and frikkadels

Mushroom Bovril umngqusho

Ostrich-and-ricotta meatballs

Eid chicken curry

Umngqusho (samp and beans cooked with bone marrow)

Chicken dumplings on baked chickpeas

Tex-Mex spiced turkey mince with corn-and-coriander rice

Mashed pumpkin with cinnamon

Za’atar roast chicken

Portuguese tomato rice

Jollof sauce

Sticky Asian chicken wings

Sticky Asian chicken wings

Ingredients

Method