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Posts Tagged ‘Chicken wings’

Spicy Barbecued Chicken Wings

These have to be some of the best chicken wings we’ve tasted. They’re cooked twice so the meat is fabulously tender and there’s no need to worry about them not cooking through on the barbecue. We’ll be making more of these, especially as our daughter has now tasted them and keeps demanding we go to the butchers!

Wine Suggestion: This went really well with a dry German Riesling from the Nahe, the Weingut Korrell Paradies Riesling. A young producer doing some delicious things. Also great with lighter, spicy reds like a gently handled Grenache or Syrah.

Spicy barbecued chicken wings – serves 4

  • 16 chicken wings
  • mint leaves, coriander leaves and lemon wedges, to serve

FOR THE MARINADE:

  • 4 garlic cloves, chopped
  • 3cm piece of ginger, very finely chopped
  • 1 tsp ground coriander
  • ½ tsp ground cinnamon
  • 1 tsp smoked paprika
  • 1 tsp chilli flakes
  • 115g honey
  • 60ml soy sauce
  • 80ml groundnut oil
  • juice of 1 lemon

Bring a large pan of salted water to the boil, add the chicken wings and simmer gently for 10 minutes. Remove the pan from the heat and let the chicken wings cool in the water for 1 hour, then drain and pat dry.

Mix all of the marinade ingredients together in a large bowl, then toss in the chicken wings and leave to marinate for 1 hour. You can leave them for longer but you need to put them into the fridge, make sure you remove them from the fridge 30 minutes before you want to cook them.

Preheat the barbecue.

Remove the chicken from marinade and put into another bowl. Pour the marinade into a large saucepan and bring to the boil, then simmer for 5 minutes or until reduced to a sauce.

Cook the chicken wings on the barbecue for a couple of minutes on each side or until charred, then brush with the reduced marinade.

Pile onto a platter and serve with the coriander and mint scatter over and some lemon wedges on the side.

(Original recipe from Neil Perry’s Good Cooking, Murdoch Books, 2016.)

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Honey glazed chicken wings

We love a good chicken wing and the only way to eat them is with your fingers – like we need an excuse. Cheap as chips too. What’s not to love?

Wine Suggestion: keeping it simple we pulled out a bottle of the Petit Mazuret Viognier from southern France. Not complex, but rich and able to stand up to the flavours of the chicken; a very satisfying accompaniment

Honey-glazed Chicken Wings – serves 6 as a starter

  • 1kg chicken wings
  • 2 tbsp clear honey
  • 2 tbsp soy sauce
  • 1 tbsp sesame seeds
  • 100ml sour cream
  • 100ml buttermilk
  • 100g mayonnaise
  • 2 tsp lemon juice
  • pinch of smoked paprika
  • 2 red chillies, deseeded and finely sliced
  • celery sticks, to serve (optional)

Heat the oven to 200C/200C fan/gas 6.

Put the wings in a large roasting tin. Mix the honey, soy and ½ tbsp sesame seeds in a bowl, then pour over the wings. Mix well with your hands to coat, then roast for 20 minutes or so until browned, sticky and cooked through.

Meanwhile, combine the sour cream, buttermilk, mayonnaise, lemon juice and paprika. Season well, then chill until ready to serve.

When cooked, sprinkle over the rest of the sesame seeds and the chilli. Serve with the dip and some celery sticks if you like.

(Original recipe from BBC Good Food)

 

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Chicken Sours

We’re forever looking for things to do with chicken drumsticks. This spicy and zesty recipe from Claire Thompson’s New Kitchen Basics doesn’t disappoint. Serve with some rice if you like.

Wine Suggestion: a zesty, dry Riesling is our choice. Something like the Pikes Riesling from the Clare Valley, or alternately the Dönnhoff QbA Dry Riesling (or even better one of their Grosses Gewächs (great growth) dry wines) from the Nahe in Germany.

Chicken sours – serves 4

  • 1kg chicken drumsticks and/or chicken wings
  • 2 small unwaxed oranges
  • 1-2 jalapeños or other green chillies, finely chopped
  • 3 cloves of garlic, peeled and finely chopped
  • 2 tsp runny honey
  • 2 tbsp vegetable oil
  • juice of 1 lime

Preheat the oven to 200C/fan 180C/gas 6.

Season the chicken with 1 tsp of salt and lots of coarsely ground pepper. Place on baking tray.

Grate the zest and squeeze the juice from 1½ of the oranges; finely slice the remaining half.

Combine the chilli, garlic, honey, oil, lime & orange zest and juice in a bowl, then brush over the chicken pieces.

Arrange the orange slices on the tray with the chicken and bake for 40-45 minutes or until cooked through and glazed. Baste occasionally with the pan juices as it cooks.

(Original recipe from New Kitchen Basics by Claire Thompson, Quadrille, 2019.)

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