Sontoo's Wings

Well good morning all!

It's Friday, two days before the wife heads off to Ottawa for Forensic Ident Training. The boys and I are not looking forward to it. It's going to be difficult; difficult for mommy to be away from the boys and difficult for daddy to go through a month without backup. But we'll survive.

Sonwun starts swimming lessons Monday and I think he's looking forward to it. I'm a little concerned that he thinks he'll be spending time on the waterslide at the pool. But he keeps talking about taking swimming lessons so that he can go down the waterslide all by himself, without floaties. I'm not sure he completely understands, but I sincerely hope he enjoys the lessons.

So, recipe time. No Stay-at-home-Dad blog would be complete without one now and again. Today's recipe is Mom's Chinese Chicken Wings (aka Sontoo's Favourite Wings). I love these things and they are great hot or cold. I prefer them hot, but if you're going on a picnic, make a double batch and eat half for supper the night before and save half for the picnic.

You will need:

Half cup Soy Sauce

Quarter cup lightly packed brown sugar.

Tablespoon or so grated ginger.

Three cloves garlic, crushed.

Tablespoon or so Lime Juice

Large Ziploc bag

2-3 pounds chicken wings, separated.

(The measurements listed above are estimates. I rarely use tablespoons and teaspoons and such. I just kinda throw the stuff in until it looks right to me.)

Combine first five ingredients in the large Ziploc. Give it a little shake to mix it all up. Add the wings. If you need a little more soy sauce, feel free to add it at this point. Squeeze all the air out of the Ziploc and seal it. Put it in the fridge for a minimum of four hours - best if you do this in the morning for supper - seven or eight hours before cooking. Flip the bag occasionally to make sure all the little wingies get an equal share of the marinade.

About an hour before supper, take a baking sheet and cover it in aluminum foil. Preheat oven to 375 degrees. Put the baking sheet in the oven for a few minutes to let it get hot and then take it out and spray it down with cooking spray. Lay out the chicken wings in a single layer, skin side down where possible. Put it back in the oven and cook for 25 minutes.

Then take 'em out. Reset the oven to 425. Flip all of the wings over and put 'em back in the oven for another 20 minutes or so. Then take 'em out, put 'em on a plate and you're ready to go. Yummy!

Sontoo loves them!

Oh, and my cooking tip for the day:

Keep your fresh ginger root in the freezer in a Ziploc. It's easy to grate frozen (which is how I use it 99 per cent of the time) and will keep for a long, long time.

Enjoy! And wish me luck in the coming month. I will need it.