Breasts and Beyond: Chicken Part Four

A finger lickin’ good chicken wing recipe…


Part four of The Grumpy Chef‘s chicken recipe series is all about the wings, so you’d best prepare yourself for some finger lickin’ goodness.

From sports afternoons and film gatherings, to lazy Sundays spent in front of the telly, there are many occasions that call for a lovely pile of this beauties, and with such a wide range of ways to enjoy them, it really is no wonder they’re such a popular snack.

This recipe provides just the right levels of sweet and spice, and promises to leave you yearning for more. So, if you’re looking for an easy way to impress your guests, you’ll do well to get stuck right in.

Hot ‘n’ Sticky Chicken Wings

Prep Time: 10 minutes
Cooking Time: 20-30 minutes
Serves: 2-4 depending on how hungry you are!

8 Chicken wings
500ml cider (dry)
3 tblsp. honey (runny or set)
2 tsp. Sriracha Hot Chili Sauce
2 tblsp. Cider vinegar
1 clove garlic (peeled and finely grated)
1 pinch ground cumin
½ inch ginger (finely grated)

Equipment: You will need a large baking tray and a small lidded saucepan.

1. Mix everything for the sauce together in a bowl, reserving half of the grated ginger, and simmer in a pan until reduced to a thick syrup. Leave to cool for 10 minutes.

2. Place the raw chicken wings in a baking tray and pour over as much of the sauce as desired, then leave to marinade in the fridge for at least a few hours, or over night if you’ve got time.

3. When ready to cook, preheat the oven to 200ºC and bake the wings for 20 minutes until they are crisp and coated in the sticky sauce.

4. When done, transfer the wings onto a dish and use a little water to deglaze the tray. Pour the residual liquid into a pan along with the rest of the ginger and reduce until a soy sauce-like consistency is reached. Pour this over the sticky wings and serve with a few cans of chilled Red Stripe beer.

Note: As with all meat products, it is highly recommended that you purchase your chicken from a trusted organic butcher.

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