Dried citrus peel

I like using citrus peel to flavor many dishes, especially I like yuzu citron.

Unfortunately, each type of citrus is only in season for a few months if you get them locally, and buy organic ones. I don't like to buy imported citrus from the supermarket. And wax coated fruit that has a long life is really not good for you.

One way to enjoy the flavor and fragrance of citrus is to use the peel. Actually, the peel contains most of the fragrance and taste because that is where the oil is.

To dry peel:
- finely grate, grate or chop only the colored part of the peel
- don't use the white part (pith) because it is bitter
- lay the pieces flat in a dish and put it in a sunny window
- keep it in an airtight jar with a silica gel pack

Honey orange chicken wings

This recipe is a variation of the marinated wings I posted about last time. The cooking method is the same, but the marinade was:
1. Juice of half an orange.
2. Finely grated rind of half an orange.*
3. A little honey.
4. A little soy sauce.
5. Black pepper.

Marinate and grill. If you are worried the wings will burn because of the honey, cook them until golden on both sides using a non-stick pan. You can put them under the grill for a final 2 minutes to make the skin crisp.

* I only use organic oranges and lemons when I grate rind. Regular supermarket citrus have a wax coating on them.

The marinade sauce that is left over after you remove the chicken can be heated in a pot and thickened with a little potato starch to make a dipping sauce.