A few months ago my brother-in-law and his girlfriend visited from Korea and spent the month with us. While they were here they made this dish for us. It was… simply awesome. I was so impressed with this recipe that I stuffed my face silly, and then couldn’t wait for the first opportunity to cook it myself! Every ingredient vitally gives its full flavor to this recipe – from the tangy lemon to the sweet honey, to the flavor combination of the thyme and parsley. And after you have scarfed all that chicken down, feel free to feast on the lemons, too, they are also great!
This is originally a Gordon Ramsey recipe. I love good old Gordon, how he screams and cusses and makes you feel like a piece of scum on the floor. But man can he cook! And I really do love him – he’s one of my favs! This recipe originally calls for one whole chicken cut into 8 pieces. I prefer to use wings, but you could probably make this with thighs, or even breasts if you dredge them in flour first.
Sticky Lemon Chicken
1 package chicken wings
1 whole head of garlic, roughly chopped
3-4 tablespoons olive oil
2 tablespoons sherry vinegar
2 tablespoons dark soy sauce
3 tablespoons honey
1 lemon, finely sliced
flat leafed parsley, chopped
Sprinkle the chicken pieces evenly with salt, pepper, and some thyme leaves.
Heat olive oil in a large skillet.
Brown chicken in the skillet along with the garlic and a few thyme sprigs.
When chicken is thoroughly browned, add the sherry vinegar to the pan and simmer until reduced by half.
Drizzle the soy sauce and honey into the pan and mix well to evenly coat all the chicken pieces.
Pour in 1/2 cup hot water and add the lemon slices.
Continue to cook for an additional ten minutes, stirring occasionally, until the sauce is syrupy.
Transfer the chicken to a platter and sprinkle with chopped parsley.