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)
Jono & Jules do food & wine 