Finger licking good spicy baked chicken wings
Gosh, what a year and what a quiet month it’s been from me blogwise, but I’ve been terribly busy! It’s no excuse but things have been happening in my life and I’ll share this with you in the new year, which hits us here in the UK in about 12 hours’ time.
Remember Christmas? Well, it was a great time for us this year, we celebrated with a few friends at ours. Of course, Christmas day lunch was late as usual despite all the planning as per previous years. We always have the best intentions to be seated for lunch by early afternoon but this inadvertently gets pushed back by a couple of hours, what with a small oven and too much food to cook. This, despite a lot of prep work being done days before!
But I did have some finger-food prepared for our guests whilst Chef K was busy cooking lunch. These baked chicken wings were so good, I had to break my ‘blog silence’ to share the recipe with you. Inspired by the December 2011 issue of Good Food magazine, I changed some of the ingredients for the marinade but the method is almost the same. Chicken wings are seriously great party food – you can prepare them in advance and they’re no fuss to make at all, leaving you lots of time to glam up for your party (whilst the husband cooks!).
Have a great NYE celebration, whatever you’re doing and I’ll see you in 2012!
What you’ll need
- 1 tsp garlic powder
- 2 tbsp extra virgin olive oil
- 2 tbsp red wine vinegar
- 1 tsp paprika
- 1 tbsp Worcestershire sauce
- 2 tsp sea salt
- 2 tbsp chilli sauce (more if you wanted your wings hotter)
- 3 tbsp honey
- 1kg chicken wings, halved at the joint
To bake your wings
1. In a large bowl, mix together the garlic powder, olive oil, vinegar, paprika, Worcestershire sauce, salt, chilli sauce, honey and a couple of cracks of black pepper. Add the chicken wings and toss around to make sure they’re fully covered in the marinade. Leave in the fridge overnight or at least for a couple of hours.
2. Preheat the oven to 180°C. Drain and reserve the marinade, then spread the wings out on a large baking tray.
3. Bake the wings for 30 minutes, then pour off the excess oil, add the reserved marinade and toss well.
4. Return the wings to the oven and cook for a further 30 minutes, tossing a few times to coat in the glaze as they cook. They should be sticky and glazed with most of the marinade evaporated.
5. Serve on a large platter alongside some celery sticks and dips of choice.
Yields 8-10 servings as a canapé