Mogau Seshone created The Lazy Makoti (the lazy daughter-in-law) to help a friend with lessons on how to cook. She is part of the driving force behind The Great Marula Menu with J’Something. I made her Lazy Amarula Chicken Wings as part of my recipe testing of the book.
Head straight on to the Recipe For ♥ Amarula Chicken Wings ♥
Eating whole foods
I have found myself back in the learning loop, without an intention to get there. It has been quite a while since I did my graduate course in nutrition. And my latest knowledge venture is more about emphasising what I believe in, rather than switching to something new. I want to take what resonates with me and apply it to our daily eating habits. And if I can share part of that journey with you, and you get some take-away from it, then that is great. So, let’s start with eating whole foods. I firmly believe in cooking from scratch. And subscribe to the thought you are what you eat. So when it comes to chicken, I want to make sure I get free range birds. Luckily for us, this is not difficult. All our local supermarkets carry free range chickens.
Amarula Chicken Wings
We also live in a semi-rural community and have two farms very close to us that grow free range chickens. Now, these are not the same as free to roam, which get far more space to wander around. But they are better than battery hens. Most notably, other than the space they have, their feed is different. And, in South Africa, none of that feed will be GMO corn as that is banned here. I urge you do look at where your food is grown, and how it is grown so that what you eat is good for you, and good for the earth. I often buy chicken pieces, more out of laziness and convenience than anything else. The last pack I bought had chicken wings in it, and so I made these Amarula chicken wings for a quick supper.
Take a look at this inspiring recipe for ♥ Amarula Chicken Wings ♥ from Lavender and Lime #LavenderAndLime Share on X
Click on the links for conversions and notes.
Amarula Chicken Wings
Ingredients
- 4 chicken wings, cut into flats and drums and the tips discarded
- olive oil for drizzling
- 10 mls flour
- 7.5 mls cornflour
- 3.75 mls dried thyme
- 2.5 mls spiced salt *
- 1.25 mls ground ginger
- freshly ground black pepper to season
- 40 mls Amarula **
- 25 g liquid chicken stock concetrate
- 4 g butter
- 1.925 mls dried thyme
- 1.925 mls wholegrain mustard
- freshly ground black pepper to season
- 5 g chopped parsley
- 1 orange, zest only
Method
- Preheat the oven to 180° Celsius
- Pat dry the chicken wings and drizzle with olive oil
- Place the flour, cornflour, thyme, salt, ginger and pepper into a bowl and whisk to combine
- Add the chicken wings and toss until they are completely coated
- Place onto a baking tray in a single layer and place into the oven for 25 minutes
- While the wings are baking place the Amarula, stock, butter, thyme and mustard into a small saucepan
- Season generously with pepper and then bring to a summer over a medium temperature, stirring occasionally
- Allow to cook for 6 minutes then set aside until the wings have cooked
- When the wings are cooked, remove them from the oven and pour the sauce over them, tossing to ensure they are well coated
- Place onto a serving plate, garnish with the parsley and orange and serve as is. Or, you can make a lovely polenta to go with this if you want to bulk up your meal
Notes
** Amarula is a cream liqueur from South Africa. It is made with sugar, cream and the fruit of the African marula tree. You can substitute this with any cream liqueur, or plain cream if you want to keep this recipe alcohol free.
See the links below for blog posts I published on February 25:
- 2024: The Year Of The Locust
- 2022: Orange And Cranberry Shortbread
- 2019: Fruit And Nut Truffles
- 2018: The People Vs. Alex Cross
- 2016: Paul Hollywood’s Pastry
- 2015: Foreign Exchange
- 2014: Ommiberg Ticket Give Away
- 2011: Chocolate And Sour Cream Ingredient Challenge
I absolutely and entirely agree with everything you have put down – so, so my thinking as well. I am not certain but methinks, unfortunately, there is quite some GMO feed here for animals. And, yes, I do try and watch . . , Thyme, mustard and Amarula . . . have to try get to that with some meats . . .
The scary part is that the GMO fed animals are touted as being better than grass fed, to convince people to buy mass produced meat. And in Australia, with all the vastness of farming land, you would think this would not be necessary 🙂
Lucky you! Free range chicken definitely tastes much better and more nutritious too. When I cook chicken, I usually just eat the skin, my cats get the meat. The boozy wings sound and look very delicious!
The skin is my favourite part 🙂
Perfectly sound. I still can’t get over using Amarula like this! When I think of it I think of it in a glass with a few ice cubes!
The recipe book will blow your mind with the number of ways it is used in savoury dishes 🙂
Our food supply in the US is scary- It is very difficult to find non-GMO corn products of any type. Our spices are full of lead, and rice grown especially in the US is full of arsenic, yet they continue to sell and not disclose the heavy metals in these products- and most consumers are not aware of this. I try to eat as clean as possible, but I wish we had better laws to ban GMO products and reveal the heavy metals in the foods we are eating. The Amarula liquor sounds interesting- Thanks Tandy for the recipe and sharing your thoughts.
That is scary about the rice – I did not know that. No wonder so many Americans need heavy metal detoxing!
You really keep producing creative ideas with Amarula – another terrific one. I love adding spirits to savoury dishes, but adding cream liqueur into them is completely new to me. Need to give it a try!
I really hope you try this Ben 🙂