Marinated chicken wings

Sunday roast not an institution in your home anymore?  I don't know about you but by Sunday evening the last place I want to be is hovering over a stove. I'd much rather be savoring the last of the weekend with friends, family and a glass of wine before the beginning of another full week of schedules and chasing the clock. Wings are ideal - the girls love them and they pretty much cook themselves.  Alternatively a great dish for your most hectic mid week night in your home.   Throw the chicken wings into a ziploc bag with simple teriyaki, soy, honey and ginger marinade in the morning and keep them refrigerated.  When it's time for after school activities, set them in the oven, put the timer on and have them only minutes from being done when you get home.

Put on the rice when you get in, microwave a handful of frozen peas and corn and mix those into the rice with a knob of butter.  Kids will love it and with a tasty little salad or some corn on the cob, you and your hubby will be very satisfied as well.

serves 4

Ingredients:
approx 16-18 chicken wings, cut in two
1/3 cup soy sauce
1/4 cup kikkoman (or similar) teriyaki marinade
1 tblspn honey
1/2 tspn ginger
salt and pepper

Method:

• cut the wing tip off and discard (or use it for stock if you're so inclined) and then cut the wing into two small pieces through the joint (so you have a drumstick and a wing).  
• it makes them quicker to cook and easier for the kids to get stuck in.  
• mix the marinade together and pour into a ziploc bag over the chicken pieces
• lay them flat in the fridge from anywhere from 30mins - 6hrs.
• when ready to bake, put on a baking tray with parchment paper with space in between the wings.
• bake in an hot oven, 400'F for approx 25mins or until cooked and browned.
• serve with rice, pasta, corn or salad.  (Blue cheese dressing if you need to!)