South Coast Snapper with Charred Vegetables and Beach Greens - Chef Recipe by Nicola Coccia
"We have a Summer fish in Italy very similar to snapper called ‘dentice’. When we were kids we’d spe...
1kg chicken wings
5-8 garlic cloves, peeled and chopped
3 Tbs light soy sauce
1 Tbs oyster sauce
1 Tbs sherry, port or beer
1/2 tsp ground white pepper
Wash chicken wings under cold running water. Drain well.
Mix marinade ingredients in a bowl.
Place chicken wings in a clean bag and pour in marinade. Lightly squish the bag to coat chicken wings evenly. Leave to marinate for at least 2 hours.
Preheat oven to 180 C (350 F).
Line a baking tray with foil and arrange chicken wings over. Reserve leftover marinade sauce.
Bake for about 25 minutes, until chicken wings are slightly charred on the outside. Pour leftover marinade over the wings and continue to bake for another 10 minutes, until chicken wings are crusty on the outside.