Here's a recipe that i cook fairly regularly. (sorry no photos)
2 kg Chiken Wings
10-15 Thai Birdseye Chillis. (This Amount can vary on who will be eating them)
5 Tbl Sp Tomatoe Paste
2 Tbl Sp Light Soy Sauce
5 Tbl Sp Vegetable Oil
2 Tbl Sp Vinegar
1 inch piece Fresh Ginger Chopped
3 Cloves Garlic Chopped.
Combine all ingredients together, add to chicken cover and refrigerate overnight.
Heat oven to 220c: 430f
Spread chicken in a roasting dish with marinade cook for twenty minutes or until cooked, basting once or twice.
Can anyone tell me how much hotter this dish could be using a single Bhut Jolokia or Trinidad Sorpion?
i've got some Bhuts from my first grow this year and dont want to over do it when it comes to using them plus i've never eaten them.
Cant wait
Will be making this soon, so will post photos.
2 kg Chiken Wings
10-15 Thai Birdseye Chillis. (This Amount can vary on who will be eating them)
5 Tbl Sp Tomatoe Paste
2 Tbl Sp Light Soy Sauce
5 Tbl Sp Vegetable Oil
2 Tbl Sp Vinegar
1 inch piece Fresh Ginger Chopped
3 Cloves Garlic Chopped.
Combine all ingredients together, add to chicken cover and refrigerate overnight.
Heat oven to 220c: 430f
Spread chicken in a roasting dish with marinade cook for twenty minutes or until cooked, basting once or twice.
Can anyone tell me how much hotter this dish could be using a single Bhut Jolokia or Trinidad Sorpion?
i've got some Bhuts from my first grow this year and dont want to over do it when it comes to using them plus i've never eaten them.
Cant wait
Will be making this soon, so will post photos.