Unless you don’t eat meat… I’m pretty sure everyone loves chicken wings. There are entire menus that are dedicated to serving just wings, restaurants that challenge you to eat the hottest wings, and places you can get wings as an additional to your main meal.
My friend wanted something spicy for dinner and I thought I could make spicy wings as a treat. I didn’t get it 100% correct but I tried again after making this video and know where I went wrong.
Prep Time: 25 mins
Cooking Time: 30mins
Serves: 2 (+ left over chips for lunch)
- Courgette – 1 whole
- Sweet Potato – 2 whole
- Corn – 2 or 3 cobs
- Chicken wings – 8-10
- Dry fresh chilli – 3 whole
- Chill flakes – 10g
- Herbs de Provence – 10g
- Salt & Pepper – 10g
- Cumin – 5g
- Paprika – 5g
- Saffron – a few pinches
- Rapeseed Oil – 300ml
- Olive oil – 20ml
How to
- Grab the pestle and mortar
- Add saffron, chilli flakes, paprika, HDP and grind down
- Add dry fresh chillies to mix
- Add salt and pepper to mix
- Coat the chicken in half of the mix
- Slice the courgette and pop in bowl with olive oil and herbs du Provence
- Mix well and place on grill tray and pop in oven for 10 minutes, then flip and another 5
- Chop the sweet potato into wedges/chips and drizzle with olive oil in bowl
- Add cumin to the potato and then put in oven for 20 – 25 minutes at around 180
- Boil water for corn + cook
- Pop rapeseed oil in pan and heat for frying chicken
- Once oil is at a temperature that will fry add wings
- Deep fry/shallow fry for 15 minutes ensuring meat is cooked through
- When cooked remove from oil and blot with kitchen towel
- Put the wings in a bowl and add the other half of the spice mix
Tips
When I first made these – I made a mistake and didn’t have enough flavour mix to put it on a second time. This resulted in a lack-lustre chilli kick in my first batch of ‘hot’ wings.
Make sure you have enough flavour to add later – this will be different it I had batter on the chicken too!