This is a really delicious way of marinating chicken wings. The vegetable purée gives the chicken wings a lovely crunch once cooked.
Serves 2
INGREDIENTS
150g (5.5oz) mixture of green vegetables, such as broccoli, cabbage, leek
½ teaspoon dried chilli
2 teaspoons Taste #5 Umami Paste Vegetarian Far Eastern Recipe
4-6 chicken wings, with the bones trimmed and the wing butterflied open
TO SERVE
Lemon halves
Deep-fried sage leaves (optional)
Method
- Well ahead, put the vegetables and dried chilli in the bowl of a food processor and blend until almost a purée, then mix in the umami paste. Marinate the chicken wings in this mixture for at least 1 hour.
- When ready to cook, preheat a hot grill (broiler).
- Remove the chicken wings from the marinade and shake off any excess. Grill until golden brown and cooked through.
- Serve with lemon halves and garnish with deep-fried sage leaves if you like.
This recipe was kindly devised by Nobu Matsuhisa.
