Actually, this is about the marinade rather than the wings. But I like it best on wings skewered and cooked over coals.

Chicken wings, beef kebab and tomato kebab

Ingredients:

• 1.5kg chicken wings
• 2 spoons Dijon mustard
• 2 spoons brown sugar
• 1 spoon grated ginger
• 4 cloves garlic crushed
• ½ spoon sambal oelek or 2 small chillies chopped
• ½ cup olive oil
• salt to taste

Chop the wings into segments – drumette, wingette and tip. Use the tips for stock or give to your dog as a snack.

Mix all the ingredients together, add to the chicken and marinate for at least a couple of hours. Can also be used on chicken thigh fillets or chicken thigh skewers.

For a simple salad to go with it, just dice up cucumber and tomato, slice some spring onions and dress with roughly equal parts of Dijon mustard, avocado oil, white wine vinegar, a garlic clove crushed and a pinch of salt.

Anyone who knows me knows I love my food and knows I especially love Adobo, the Filipino dish, both pork and chicken.  It is quintessential Filipino cuisine and something you must try.

The general recipe is basic, with pork or chicken stewed in vinegar and soy sauce with garlic, black peppercorns and bay leaves.  But there are also many varieties with other ingredients such as potato or pineapple also used.

Below is my recipe for Chicken Adobo.

Ingredients:

• 8 chicken thigh cutlets
• 1 cup white vinegar
• ½ cup soy sauce
• 8 cloves garlic
• 1 teaspoon black peppercorns
• 3 bay leaves

Method:

1. Peel the skin off the chicken thighs and trim any large bits of fat and excess bone so you are left with a skinless thigh fillet with the single thigh bone it it.  But you can leave the skin and the other bone on if you want.
2. Brown the chicken on both sides (I like to fry in a wok with peanut oil).  Place the browned chicken in a pot or large saucepan.
3. Press and peel the garlic.  Add the garlic, peppercorns, bay leaves, vinegar and soy sauce to the chicken in the pot or saucepan.  I like to keep the cloves of garlic whole and also brown them in the wok.  The peppercorns are left whole, but sometimes I like to crush half of them in a mortar and pestle.
4. Place on high heat and bring to the boil.  Reduce to medium heat and simmer until most of the liquid is gone and gives the chicken a good, saucy coating (30-60 minutes).  Stir every 5-10 minutes to ensure all pieces get simmered in the liquid.  If you want more sauce than just a coating then do not simmer for as long.
5. Serve on steamed rice.