The things you could do to a chicken!!!

Whether grilled, baked or steamed, if you are like most people, you absolutely love chicken! Interestingly, every part of a chicken is a potential source of a delectable chomp. For health reasons, you might want to take off the fatty skin but that won’t deprive you of the yummy taste. BLESSING EKUM shares tasty recipes from chicken parts.

Baked drumsticks 
Ingredients:
    6 chicken drumsticks
Marinade:
    • 2 tablespoons light soy sauce
    • 1 tablespoon rice wine (cooking wine)
    • 1 tablespoon ginger juice (pressed from grated fresh ginger root)
    • 1 tablespoon honey
    • chopped parsley (to garnish, optional)
Direction:
    • Rinse chicken drumsticks well, then dry with paper towels. Mix drumsticks with marinade (except honey) in a bowl. Leave for 30 minutes, turning frequently to coat with the marinade.
   • Preheat oven to 200C.
    • Heat 2 tablespoons of cooking oil in a wok (or a pan) over medium heat until hot. Fry marinated drumsticks until golden. Remove from heat and drain on paper towels.
    • Place drumsticks with the marinade in a ceramic tray (oven proof). Put in the preheated oven and bake for 40 to 50 minutes. When baking, keep an eye on them, coat each drumstick with the sauce, turn the drumsticks if needed to keep them moist.
 • When drumsticks are 80 per cent done, brush them with honey evenly. The drumsticks will turn brown. Use a needle or a toothpick to test them. If clear liquid runs out, the chicken is cooked through.Garnish with parsley if desired. Serve hot.

Peppered gizzard

Ingredients:
• 2 packs gizzard
• 1 teaspoon Italian seasoning
• ½  teaspoon salt
• Sauce: 2 Fresh tomatoes, ½ a large onion,2 scotch Bonnet (Ata Rodo) 1 large red pepper) blended
• 3 table spoon groundnut oil
• 2 bunion cubes
• ½ teaspoon salt
• ½ teaspoon Thyme
• 1 teaspoon Curry powder

Direction:
 • Rinse and place gizzard in a medium sized pot.
 •  Add in bunion cube, Italian seasoning, water and salt. Simmer on low heat for 25 minutes
•  Place another pot on medium heat, add oil. Add in blended pepper mixture, cover and simmer for 12 minutes
•  Remove gizzard from heat and discard excess fluid. Add gizzard into the pepper sauce. Stir.
• Cover and simmer for another 12mins.
• Stick in sticks.
• Serve.

Crispy chicken wing with fries
Ingredients

    • 16 chicken wings
    • 1/4 cup soy sauce
    • 1/4 cup dry white wine
    • 1/2 cup white flour
    • Sprinkle of onion powder, garlic powder and ginger

Directions
• Combine soy sauce and wine with spices.
• Cut chicken wings in halves and Marinate in the refrigerator for 1-2 hours in a large freezer bag. (make sure it is sealed well)
• Preheat oven to 400 degrees.
• Dredge wings in flour and place on large baking sheet.
• Bake for 40-45 minutes turning once around the 20 minute mark.