Fri, 23 August 2019
4th July chicken wings
Ingredients:
900g Chicken Wings
1/4 cup Frank’s red hot
1/4 cup + 1 tbsp Honey
2 heaped tbsp whole grain mustard
Method:
1. In a large bowl, combine hot sauce, mustard and 1/4 cup of honey.
2. Add the wings to the bowl and cover in the mixture.
3. Preheat the oven to 200°C/392°F, place the wings on a baking tray skin side-up, and bake for 8 minutes.
4. Remove the wings from the oven. Increase the heat to 220°C/428°F, flip the wings and return to the oven for a further 8 minutes.
5. Take the wings out, switch to your grill/broiler setting, flip the wings back to skin side-up, brush with the remaining tablespoon of honey.
6. Place under the grill/broiler for a further 6-8 minutes until crispy.
7. Serve and enjoy!
Zingy Asian chicken wings
Ingredients:
16-18 chicken wings (900g)
2 tbsp olive oil
1 tbsp cayenne pepper
1 chili, diced
2 cloves of garlic, minced
1/4 cup honey (omit for Whole30 and sub fresh orange juice)
3 tbsp sesame oil
1 spring onion, finely chopped
Sprinkle of sesame seeds
Method:
1. Preheat your oven to 200°C/392°F.
2. In a large bowl, add the olive oil and cayenne pepper and stir into a paste. Coat the wings in the paste.
3. Place the wings on a baking tray and bake skin side up for 8 minutes. Flip the wings and bake for a further 8 minutes on the opposite side.
4. In a small saucepan add the chili, garlic, honey and sesame oil and heat gently until infused.
5. Remove the wings from the oven and switch to the grill (broiler) setting.
6. Turn all of the wings skin side-up and baste with the dressing.
7. Place under the grill for 3-4 minutes until the skin is golden and crispy.
8. Remove from the heat and garnish with the spring onion and sesame seeds and enjoy!
Dry rub chicken wings
Ingredients:
1kg chicken wings
1 tsp garlic powder
1 tsp cumin
1 tsp paprika
1 tsp mixed herbs
Pinch chipotle chilli flakes
Pinch coarse salt
Method:
1. Preheat your oven to 220°C/ 425°F.
2. Pat dry your chicken wings with some paper towel.
3. In a bowl combine all of the spices with coarse salt and toss in the chicken wings.
4. Once the wings are covered in the rub, place on a wire cooking rack.
5. Bake for 25 minutes, until cooked through.
6. Turn your oven to the grill/broiler function and grill on high for a further five minutes until the skin is golden, crispy and delicious!
7. Serve and enjoy.
