But then again, easy is good, especially when they come out as tasty as these were.
This also happens to be my 700th post, and I can't believe I've had that much to say about, not only food, but cookbooks and hints and tips for the kitchen.
These wings however are the star today.
And they deserve to be.
So here goes.
Recipe: Chutney Wings Serves 2-4 people
2 lbs. Chicken wings, flats and drums, cooked in a little chicken stock
1 jar Major Grey's Hot Mango Chutney
1 tablespoon Sesame Seed Oil
1 tablespoon Seasoned Rice Wine Vinegar
Cook the wings with a little chicken stock or add a bouillion cube to 6 cups of water and simmer the wings in the stock for about 20 minutes or until the chicken wings are cooked through.
Mix together the Chutney, Sesame Seed oil and the Rice Wine Vinegar, set aside.
Take the wings out of the broth, drain and place on parchment covered rimmed baking sheet. Put under the broiler for just a couple of minutes to crisp up the skin, just a teensy bit.
Turn over again, brush with more sauce, broil a little more, another 5 minutes or until they start to color up some more. Turn them for the last time, brush on or pour on any remaining sauce, and broil for an additional 2-4 minutes, being careful not to let them burn.