I love a challenge! I also love getting food recipe requests from my readers. One previous challenge was to create a dish using chicken and beans. The result was incredibly tasty and loved by all so make sure to give the recipe a try!
My next recipe request was to make chicken wings. Not only was this recipe for something I wouldn’t typically eat but from a self-professed chicken wing expert aswell…the pressure was on.
Writing and creating recipes might look easy but actually requires plenty of trial and error. Recipes also require research and planning, particularly when working with unusual ingredients.
So there’s chicken wings and then really good chicken wings! I wanted my wings to be really good. Plenty of time was spent online researching how to cook wings the best way. I happened upon numerous blogs and recipes mentioning the use of baking powder.
I know, baking powder? Not exactly the tastiest item in your cupboard. However, it is vital in making your wings super crispy and you don’t even taste it on the cooked version.
Sauces are very much a personal preference. Hot and spicy is a common option using a fiery chilli based sauce. Milder options like sweet chilli or a sticky honey, soy glaze are other great choices. For this recipe I went for a spicy chilli sauce made using some leftover chilli jam that gave heat but no need for the fire brigade!
Makes 40 wings, serves 4.
- 1.5kg/40 chicken wings/legs/drumsticks
- 1 tbsp plus 1 tsp baking powder
- 1.5 tsp salt
- 60g unsalted butter
- 120g pureed chilli jam/Frank’s hot sauce/sriracha sauce
- 2 tbsp Worcestershire sauce
- 2 tsp Tabasco sauce
- For the wings: ask your butcher or using a sharp knife cut off the wing tip.
- Pat the wings dry with a paper cloth and allow to dry flat in the fridge for 30 minutes.
- Before cooking, line a grill tray with kitchen foil and oil the grill tray rack.
- Preheat the oven to 120°C. Place the wings in a resealable bag, sprinkle over the baking powder and salt. Shake the bag to coat the wings evenly.
- Remove from bag and lay the wings on the rack skin side up.
- Cook the wings on the lowest oven shelf for 30 minutes. Move the tray up to the highest shelf and increase the temperature to 220°C. Cook for a further 30-40 minutes or until the wings are dark golden brown and very crispy. Rotate the tray half way through.
- For the sauce: whisk all the ingredients together over a low heat until well combined and heated through.
- If serving the wings immediately, transfer to a large serving platter or dish and toss through the sauce.
- If serving later, allow the wings to fully cool, cover and place in the fridge. Reheat at 200°C for 8-10 minutes, add the sauce and serve.
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