Spoon the soy, honey and 1 tablespoon of vinegar into a large bowl and mix together. Peel and finely grate in the garlic, and finely chop and add the chilli. Toast the sesame seeds in a small pan over a medium heat for 2 minutes, or until golden. Add the hot crispy chicken wings to the bowl and toss to coat. Arrange on a platter and sprinkle over the sesame seeds.
1 hr 10 mins
Not Too Tricky
serves 4
About the recipe
Love perfectly crispy chicken wings, but not a fan of deep-frying? Look no further! With three tasty flavour combos to choose from, you’ll be spoilt for choice. Plus, this versatile recipe is easy to batch up if you’ve got a crowd to feed. Win-win!
Ingredients
12 free-range chicken wings (roughly 1kg)
2 teaspoons baking powder
olive oil
CHOOSE ONE FLAVOUR COMBO:
SPICED SOY & SESAME
1 tablespoon Chinese 5-spice powder
1 tablespoon light low-salt soy sauce
2 tablespoons runny honey
red wine vinegar
1 clove of garlic
1 fresh red chilli
1 tablespoon sesame seeds
SMOKY BUFFALO
1 tablespoon smoked paprika
1 teaspoon dried rosemary
4 tablespoons natural yoghurt
30g blue cheese
½ a bunch of fresh chives (10g)
2 tablespoons buffalo hot sauce (or your favourite hot sauce)
SPICY BARBECUE
1 tablespoon Jerk seasoning
2 tablespoons BBQ sauce
4 spring onions
1 lime
Method
- Preheat the oven to 180ºC/350°F/gas 4. Pat the chicken wings dry with kitchen paper, then season with a pinch of sea salt and black pepper.
- Place in a large bowl and toss with the baking powder and any dry spices and herbs from your chosen flavour combo, to coat.
- Place the wings on an oiled rack on top of a baking tray and bake for 30 minutes. Turn the wings over, turn the heat up to 220ºC/425°F/gas 7 and roast for a further 30 minutes, or until beautifully golden and crisp.
- Follow the instructions below, depending on your flavour combo. Delicious served with slaw and charred corn.
Spoon the yoghurt into a bowl with a pinch of pepper, then crumble in the blue cheese. Finely chop the chives, add half to the yoghurt and mix well. Add the hot crispy chicken wings to the bowl and toss to coat. Arrange on a platter and scatter over the remaining chives, then serve with the sauce for dunking.
Spoon the BBQ sauce into a large bowl, then finely slice and add most of the spring onions. Add the hot crispy chicken wings to the bowl and toss to coat. Arrange on a platter, scattering the remaining spring onions over the top, then cut the lime into wedges and serve on the side for squeezing over.
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