I miss fried chicken wings. In, they are a staple, something to snack on when you need a break from the booze. In , not only is it hard to find chicken wings on the menu – you’d be hard pressed to find any sort of pub grub in most bars. It seems to be more common to step out of the bar for a or a .
While I have nothing against a good Doner or The Kitchen Diaries I knew I had to make them. They are roasted, not fried, but they work great for people like me who want to avoid the hassle of deep frying., I would happily give up my beer for a basket of Ice Cold Beer’s chicken wings and mini burgers, which, as any one of their patrons will tell you, is worth giving up even your mother’s beer for, so when I found a recipe for Sweet n Sticky wings in Nigel Slater’s
Here’s the recipe adapted from Nigel Slater. It’s really ideal for a quick snack or bbq.
12 chicken wings
2 big tablespoons of grain mustard
1 big tablespoon of honey
Juice of 1 lemon
3 large garlic cloves – crushed
Pinch of orange zest or grated ginger (optional) (I tried grapefruit zest which was amazing!)
Combine all the ingredients and coat the wings. Marinate for 2-8 hours.
Remove wings from marinade and lay out in a roasting pan, make sure that the large smooth area of skin is facing upwards. I like to stuff the garlic cloves underneath each piece. Then it’s into a 220C degree oven for 30 mins. In between, baste them and turn them over twice. They should be golden and cooked by this time. If you don’t like the skin crispy, you can take them out at this stage and they should look something like this.
However, if you want cruchy bits of– which is how I prefer it – take them out after 25 mins, turn them over once more and put them under a 250C degree grill for 5 mins until some of the marinade carmelises and crisps.
As Mr T says, these are finger lickin’ great as a snack when you’re lazing on the couch and channel surfing but if you’re looking at these as a main course, wings can be a little bit fiddly. I tried the recipe out on chicken thighs as well.
They didn’t come out as sticky and carmelised as the wings but our lunch guests loved them all the same.