The skies over Luxembourg have been clear of clouds and airplanes this weekend. The ash from the eruption of Iceland’s Mount Eyjafjallajokull volcano arrived in Europe. In Luxembourg this created a slight haze in the distance and a very light powdery coating over everything. The airport was closed but I’m not sure how much of the Luxembourg closure had to do with the atmospheric conditions here and how much is due to the closure of the usual destination airports. Either way the skies were empty of the usual planes and their telltale trails.
Tulips are beginning to bloom. Daffodils are almost over. Trees are coming to life. Colour is returning to the world. Birds are sitting in their nests. Spring is really here.
In honour of this, and maybe partly because our local chicken wing ‘fleiten’ restaurant ‘Beim Bär’ will be moving soon to the nearby village of Wellen after about 40 years here in Nittel, I decided to make these sweet and spicy Asian flavoured chicken wings. I served them with a simple coleslaw.
Sweet & Tangy Chicken Wings
1 kg (2 lbs) chicken wings, tips and drumettes separated
10 mL (2 tsp) grated fresh ginger
2 cloves garlic, minced
15 mL (1 Tbsp) oyster sauce
30 mL (2 Tbsp) mild chile sauce
15 mL (1 Tbsp) honey
7.5 mL (1/2 tsp) cayenne pepper
7.5 mL (1/2 tsp) garam masala (or curry powder)
Combine ginger, garlic, sauces, honey and spices. Pour over chicken wings and mix well. Cover and refrigerate for several hours. Place wings on a paper or foil covered tray and bake, uncovered, in a 180°C (360°F) oven for 25 minutes. Turn wings and continue to bake for another 25 minutes until browned and cooked through.