Chutney Wings and my 700th post

I made some Chutney Wings alongside the Asian Wings the other day and I'm almost embarrassed to say how easy they were to make. 

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.   

Sweet, succulent, a touch spicy, and ummm, they disappeared rapidly from the plate.

So here goes.

Recipe:  Chutney Wings   Serves 2-4 people

2 lbs. Chicken wings, flats and drums, cooked in a little chicken stock

Sauce:
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. 

Brush the wings on one side with the sauce, broil just until they start to color, about 5 minutes. 

Take out, turn the wings over, brush with some more sauce, place back into the oven and let them bake for another 5 minutes or so. 
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.

Serve while hot