Food with Niall McKenna: Succulent summer snacks
EVEN though you would still be hard pushed to call the weather 'warm', the brighter days and longer evenings should get everyone out into the garden a bit more.
At this time of year, especially with the kids off school, it is always a good idea to have snacks in the fridge which don't revolve round a packet of biscuits... or left-over chocolate eggs.
In our house the kids love all sorts of chicken wings, hot, sweet or spicy. These two are great for a quick dinner with a bowl of rice, or just as a snack, and can be enjoyed hot or cold, leaving plenty of time for games or walks in the evenings.
:: Honey and Lemon Chicken Wings
4 tblsp honey
2 cloves garlic, grated
1 lemon, juiced and zested
1 sprig thyme, leaves removed from stalk
20 chicken wings
salt and pepper
Start by combining the honey, garlic, lemon juice and zest and mix well. Season the chicken wings with salt and pepper and mix in with the marinade.
Cover in cling film and place in the fridge overnight.
When ready to cook, preheat the oven to 190 C and bake for 40 minutes ensuring that you turn half way through.
Remove from oven and serve.
:: Sesame and Soy Chicken Wings
1 tblsp rice vinegar
4 tblsp hoisin sauce
½ inch fresh ginger, grated
2 cloves garlic, crushed
1 tblsp soy sauce
2 tblsp honey
2 tblsp sesame seeds
20 chicken wings
Start by combining all the ingredients, excluding the chicken, in a bowl and mix thoroughly. Season the chicken wings with salt and pepper, pour the mix over the chicken and mix well.
Arrange on a baking tray, cover in clingfilm and place in the fridge overnight. When ready to cook pre heat the oven to 190C and remove the cling film from the baking tray.
Place in the oven and cook for 40 minutes, taking out after 20 minutes and turning.