Trinidad Style Chicken Wings is what I call them, but I grew up calling it Stew Chicken. My mother used to use the chicken legs in making this dish, but since the legs are expensive in Japan I use the wings. If you are wondering what I am talking about. The item in the green container is the meat of the chicken wings. The little one doesn’t have much in the way of teeth, so we peal the meat off the bone for him.
Trinidad Style Chicken Wings
1 Chicken Wings 1kg
1 tbsp. seasoning
2 cloves garlic, minced
1 onion, chopped
1/2 cup of sugar
1/4 cup of oil
1 tbsp. nutmeg
Salt and pepper
1. Rinse chicken wings (I grew up watching my parents rinsing the chicken with lemon water)
2. Add seasoning, garlic, onion, salt and pepper and marinate for 1/2 hour.
3. Heat oil in heavy pot (I use a stub iron pot), pour sugar in the middle.
4. Stir gently as sugar dissolves and begins to brown. The colour will change to a golden brown. (If you heat the sugar too long it will burn and give a bitter taste)
5. Add chicken and allow to brown.
6. Once chicken is browned add 1 cup water and nutmeg.
7. Lower heat until liquid is just barely simmering and cover pot.
8. In 45 minutes or so, the broth will boil down and become the finishing sauce.