Ahhh, the joy of four days off. The ‘sleep-in’ was well in truly in force over the easter break.
With Round Eye shingled up, I kept the ‘no-plans’ mantra alive, and just went-with-the-flow. I had an incredible meal at Pinbone on Thursday night – more about that later. We managed to clean out the shed, aka man-shed. Dismantling the terrible shelving that weren’t working functionally in the space. We sorted out ‘the stuff’ thrown in there; garden stuff, car cleaning gear, general tools, bike things and the mountain of booze that was accumulating. Hello, champers! It was liberating (yet tiring) sorting out ‘the shit’. A good vacuum, a thorough wipe down and the shed was good as new.
And then, I decided to paint. Which always feels like a good idea at the time, until the realisation of how crap a job it is sets in. You see, our man-shed was grey. Being a small area – that grey, was sucking the life out of such a small space. It needed to be a bright white, to reflect the light, for bike maintenance, planting new greenery – you know…
I started the first coat, then stopped to marinate a batch of these wings. Even shot some photos, with white splattered hands and all. Shoved the wings in the oven, set the timer for 15 minute intervals, then went back to that painting.
Back and forth, I’d stop, baste, then go back to painting. I am truly a mad woman.
Once the wings were cooked. I shot and styled them. Granted, a few landed in my gob. These chicken wings aren’t too chilli-hot. They’re super sticky, highly addictive – truly the roasted sesame really does add another dimension to the end result. Three wings down, sticky hands and sauce around my mouth – painting was the last thing I wanted to go back to doing.
Four hours later, the painting was complete. Then I sat down and had another wing. Before hitting the gym.
The point to my story.
Don’t make delicious chicken wings and paint anything at the same time. It’s a tortuous way to spend your last day of a long weekend. Do it earlier instead of later! #longweekendfail
Sriracha, Soy and Roasted Sesame Sticky Chicken Wings
1KG CHICKEN WINGS
½ CUP SRIRACHA
½ CUP LIGHT SOY SAUCE
1 TABLESPOON OF SUGAR
¼ CUP SESAME SEEDS
SPRING ONIONS, SLICED
Toast the sesame seeds in a non stick frypan, tossing frequently, until golden brown. Pour into a large bowl, reserving a few tablespoons for garnishing. Add the sriracha, soy and sugar into the bowl. Mix to combine.
Coat the chicken wings in marinade and set aside for 15 minutes.
Lay the marinated wings on a baking tray lined with non-stick baking paper. Bake at 180 degrees celcius for 45 minutes until golden. Baste the chicken wings every 15 minutes.
Feeds 3. To serve garnish with spring onions and coriander. Serve with lemon wedges.