Hello, I know I’ve been silent on this blog yet again but it’s because I’m parked up over on Just Nice Things. Any way, here is a dead easy and quick recipe I found in the May 2016 issue of BBC Good Food magazine by Nigella Lawson. It’s called Dragon Wings and it’s been described as having a fiery flavour but I disagree strongly and customised the recipe a little more to my taste. You can find the original recipe online or in the aforementioned issue of BBC Good Food. Here’s my take on making a finger licking and fiery plate of chicken wings.
- 5 red chillies deseeded (or one or two scotch bonnets)
- 1 red pepper, deseeded and core removed
- 2 x 8cm pieces of ginger, peeled and cut into small chunks
- 2 tsp sea salt flakes or 1 tbsp fine salt
- 2 tsp rice or balsamic vinegar
- 80ml olive oil
- 80ml vegetable/sunflower/sesame seed oil
- Cloves of garlic (add according to personal preference)
- 20 chicken wings
- 1 tsp red chilli powder (leave this out if you can’t stand the heat)
- Chopped coriander to garnish (compulsory)
- Pre-heat the oven to 22oC/gas mark 7.
- Whizz the ingredients (except for the coriander) in a food processor.
- Stick the wings in a sandwich or freezer bag and pour it in, making sure they’re coated thoroughly. Then leave overnight in the fridge to marinate. You can pour straight onto a roasting tin and bake but I doubt you will achieve the infused flavour. You can also marinate two days ahead but you must omit the salt and add it just before cooking. Also this can be frozen in the bag of marinade, leaving out the salt, for up to 3 months. Defrost overnight in the fridge and put the bag in a bowl in case of any leakage. Then sprinkle with salt before roasting.
- Roast the wings in the oven for 40 minutes in a shallow baking tray at gas mark 7 or 220C and when done, enjoy to your heart’s content. I think these will also taste amazing barbecued.