Almond Crusted Chicken Wings

I love chicken wings, especially grilled or fried ones. Yummy, succulent wings. Mmmmmm. So the other day while cleaning up my pantry I found some chopped almonds, I bought it a while back thinking I might use it for baking but never got around to it. So before they turned bad, I thought of making almond crusted chicken wings instead of just the usual baked ones, not sure if it’s going to taste nice. But now I have another recipe added to my chicken wings collection.

Cooking & Blogging Mojo

I’ve been lacking of these two for the past few days if not weeks, that I’m starting to forget how it feels to cook and write about it. To be honest, I was having some personal issues and I wasn’t in the right state of mind to do anything.

But it warms my heart to know despite the lack of activities in both of my blogs, there are still readers visiting them. Thanks everyone :) So here I am, back from a short and unintended hiatus. The long overdue recipes .

5 Spices Chicken Wings

You need
10 chicken wing pieces
1 tablespoon of Chinese five-spice powder
1 tablespoon of sugar or 2 tablespoons of honey
1/4 cup of soy sauce
2 tablespoons of oyster sauce
3 cloves of garlic minced
1 inch of ginger grated salt and freshly cracked black pepper

How To
1. Preheat oven to 180 degrees Celsius.
2. Prepare the chicken wings and pat dry.
3. Mix all the ingredients except the chicken wing in a bowl. Place the chicken wings in the bowl, cover, and marinate in the refrigerator 8 hours or overnight.
4. Line the wing pieces up on a baking sheet so the side of the wing that has the most skin is facing up. Roast until cooked through, browned and crispy, or until the juice runs clear about 30 minutes.
5. Or if you’re using a griller, oil the grill grate. Grill the chicken wings on one side for 20 minutes, then turn and brush with honey. Continue grilling 20 minutes, or until juices run clear.

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Pasta with Sweet Pumpkin Sauce

You Need
250g of Spaghetti, cooked until al dente
1 cup of pumpkin, cubed
1 small onion, minced
1 cup of milk
1/2 tablespoon of sugar *
salt and freshly cracked pepper to season
olive oil

How To
1. Heat up oil in a saucepan, add in the onion and sauté until it turns transparent.
2. Add in the pumpkin and milk. Let it simmer until the pumpkin turns soft/mushy. At this point, the sauce would start to thicken.
3. Transfer the cooked spaghetti into the pan and coat it with the sauce. Season with salt, sugar and pepper.
4. Serve and enjoy