|1 kg||chicken wing|
|½ tsp||ground cinnamon|
|½ tsp||ground star anise|
|50 ml||soy sauce|
|30 ml||rice vinegar|
|150 ml||grapefruit juice|
|2 tbsp||fish sauce|
|1 tbsp||toasted sesame oil|
|mint (for garnish)|
|cilantro (for garnish)|
Peel and finely chop some garlic and ginger. Cut the white part of scallions in rings, save the green part for later.
Add chicken wings to a bowl, with garlic, ginger, the white part of scallions, cinnamon, star anise, sugar, soy sauce, rice vinegar, and grapefruit juice. Mix well. Cover with plastic wrap and marinate in fridge for approx. 12 hrs., or overnight.
Preheat oven to 220°C/425°F, take out the chicken wings and pat them dry, then season with salt. Place on a baking sheet lined with aluminum foil. Bake for approx. 30 – 40 min.
For the pomelo marinade, peel pomelo and remove the individual segments from half of the fruit. Put segments in a bowl and use your fingers to divide. Peel and mince remaining ginger and garlic. Cut the green part of scallions into fine strips. Cut chili into fine rings. Zest and juice lime. Mix everything with the fish sauce, sesame oil, lime zest and juice.
Remove the chicken from the oven and transfer to a serving plate. Pour the pomelo sauce over the chicken wings. Garnish with fresh mint and cilantro. Enjoy!