With the summer in full swing, my appetite for grilled foods has gone up. Who doesn’t love grilling? It brings friends and families together and there is something primal about using the grill to cook your food, where the main ingredient imparting the flavor is the smoke! The next couple of posts in my blog will involve grilling. Grilling meats and fish is also perfect for those who are looking to follow a high protein paleo diet, as more often than not a perfect grilled meat or fish goes well with a simple salad and you can totally skip the bread or rice!
My favorite part about grilling is making the delicious marinades for the meats, well I do not always use marinades depending on the quality and nature of the meat but wings do go well with a nice marinade . There are also health benefits of using marinades according to medical sources who advise against eating too much grilled fatty foods. The soy ginger marinade is inspired by the flavors I have come across in yakitori (skewered chicken and meat grilled ) dishes in Izakayas which are nothing but Japanese gastropubs. The roasted pumpkin seeds add a bit of crunch to the dish and improves its texture .
- Chicken Wings 12
- 1 1/2 tablespoon Soy Sauce
- 1/2 teaspoon crushed red chilli flakes
- 1 teaspoon honey
- 1 teaspoon grated ginger
- 1/2 teaspoon grated garlic
- A pinch of black pepper
- 1 Tablespoon pumpkin seeds
- 1 Sprig of Fresh Coriander
- In a dry pan roast the pumpkin seeds till mildly charred and set aside
- In a bowl to the cleaned chicken wings add the soy sauce, honey, black pepper, chilli , ginger and garlic and rub gently on the wings to ensure the marinade covers the wings. Now seal the container and refrigerate overnight.
- Heat your grill and place the chicken wings and cook for 10-12 minutes . You can flip over half way through.
- When the wings are done, serve them with roasted pumpkin seeds garnished with coriander leaves as shown in the picture