Recipes, Main eventsDave BattenMay 11, 2018Chicken, Wings, Spicy, Meat

Winging it

Recipes, Main eventsDave BattenMay 11, 2018Chicken, Wings, Spicy, Meat

Guilty pleasures come in many forms. For me, it is often something as simple as a bowl of chicken wings. Perfect finger food, crispy skin, moist meat inside, and flavoured however you want. Just change the coatings for an Italian feel, pump up the spice, or keep it simple with some salt and pepper.

Cooking the wings needs to be easy, and baking them makes them a little healthier than frying, and a lot less hassle than heating up oil.

Wings are also cheap! Head to the supermarket and pick up a pack.

Prepare the wings (caution, contains graphic instructions!)

Run your knife down through the skin between the drumstick and winglette
Crack the drumstick away to pop the joint
Cut through to separate the drumstick
Do the same the other end and free the wing tip
Don't throw the tip away, save those for making chicken stock
Put the other pieces in a bowl

Coat and cook

Preheat the oven to a low temperature - 150C
Toss the chicken wings in two tablespoons of baking power and salt and pepper
Put a grill or wire mesh over a baking sheet, you want air to circulate, and a pan to catch the fat
Lay out the wings
Bake in the oven for 20 mins
Turn the oven up to 200C and cook for a further 30-40 minutes until golden and crispy

Prepare your flavourings

I raided the fridge and came up with the following combinations
Fresh thyme leaves, lemon zest and garlic
Fresh parsley, spring onions and lime zest
Sriracha or any other hot sauce can always feature!

Coat the wings

Fry off the coatings in either some butter or olive oil to get the flavours going
Tip in the baked wings and coat
Squeeze in some fresh citrus juice or / and hot sauce