Sticky chicken wings and comfort zones

I admire people who step out of their comfort zone: it’s not an easy thing to do, not everyone’s ready for it, so kudos to those who do it. But at the same time I wonder that if you’re doing something really well, why not l keep doing it?

Life is about balance, I suppose.

That came to mind when I saw the poster for Cronenberg’s Maps to the Stars – there he is again, working with Robert Pattinson (the guy who made it impossible for me to watch more than 30 minutes of Cosmopolis). Oh, David, enough already – it’s fine to change things every now and then, I admire you for that, but cut the crap and go back to working with Viggo, please. Go back to that talented comfort zone, I beg of you.

When I want something good for lunch and don’t have time to search around I stay in my foodie comfort zone and turn to the usual suspects: Nigella, Martha, Jamie – they rarely disappoint. Bill Granger is part of that list, too, with his always easy and delicious recipes, like these chicken wings that are dead simple to make and will have you licking your fingers as you eat them.

Sticky chicken wings
slightly adapted from the delicious Holiday

4 ½ tablespoons mirin
4 ½ tablespoons soy sauce
3 teaspoons granulated or caster sugar
2 large garlic cloves, minced
1 teaspoon freshly grated ginger
1 teaspoon ground cumin
juice of 1 lime
freshly ground black pepper
16 chicken wings, tips removed and halved at the joints
thinly sliced spring onions, to serve

Combine mirin, soy sauce, sugar, garlic, ginger, cumin, lime juice and black pepper in a shallow, non-metallic dish. Coat the chicken pieces with the marinade, cover with plastic wrap and refrigerate for at least 4 hours (or up to overnight).

Preheat oven to 200°C/400°F. Line a large baking sheet with a double layer of foil and brush the foil lightly with canola oil. Lift the chicken pieces from the marinade and place them onto the prepared sheet, without overlapping. Roast for 30 minutes, turning once.
Meanwhile, pour the marinade into a small saucepan and simmer until reduced by half. Pour it over the chicken and roast for 10-15 minutes longer or until chicken is sticky and deep golden brown. Sprinkle with the spring onions and serve at once.

Serves 4