I’m persevering with the Summer food because even though the weather is bad we still deserve the Summer food, right. Therefore, these chicken wings were not cooked on a smokey barbecue in the beating sun BUT they tasted like they were.
The good thing about doing your own chicken wings as opposed to buying the ready cooked/marinated ones is that you get massive wings. In fact each wing is double the size as they break them down into two parts for the pre-packed version. Chicken wings are also really cheap to buy unprepared, under £2 for a large tray.
These chicken wings are simple to do. Just spread your chicken wings onto a baking tray and season with sea salt and pepper, cook on 180 until the chicken is cooked through. You know when chicken on the bone is cooked through as the juices will run clear. If there aren’t any juices and they’ve been cooking for a while then you’ve overdone them – dry chicken = bad.
Once your chicken wings are cooked through it’s time to add the barbecue sauce. If you attempted the pulled pork rolls I posted then you’ll notice it’s the same barbecue sauce recipe. Make a large batch of this sauce as it’s super versatile – use for dipping, pulled pork, chicken wings, ribs, smother chicken breasts and melt mozarella over the top…
Here’s the Barbecue Sauce recipe;
I’m not great with measures so excuse me if this is a little vague, but trust me you’d have to try hard for it to be horrible. This makes a spicy barbecue sauce so drop the tabasco and halve the chilli flakes if you prefer less spicy.
Pour the following ingredients into a pot and bring to the boil.
Small bottle of tomato ketchup
150ml malt vinegar
50ml cider vinegar
half cup sugar
half cup brown sugar
tsp each of mixed spice, cinammon, paprika, cumin seeds, cayenne
half tsp chilli flakes
few drops of tabasco
half cup of water
salt and pepper to taste
Now baste your chicken wings with the barbecue sauce and pop them back into the oven for ten minutes at 220, or until they start caramelising.
Serve with salad, potato wedges, onion rings, sour cream….or just on their own.