easy midweek
friday night treat
spiced sticky wings Our clever recipe will give you crisp hot wings straight from the oven – there’s no need for deep-frying recipe BARNEY DESMAZERY photograph JONATHAN GREGSON
Honey & sriracha hot wings
Deep-frying anything other than a portion or two is too much hassle for me on a Friday night, but my family is crazy for sticky chicken wings. They’re normally deep-fried, so I’ve come up with a recipe that makes crisp and delicious wings without the fuss. You can keep them unglazed if you prefer – either way, this roasting method is a game-changer. Baking powder is the magic ingredient, making the chicken skin blister quickly, while the cornflour forms a crispy crust.
Shoot director JACK HUNTLEY | Food stylist ESTHER CLARK | Stylist AGATHÉ GITS
SERVES 4 PREP 10 mins plus at least 2 hrs chilling COOK 50 mins EASY
1 tsp smoked paprika 1 tsp garlic granules 2 tbsp baking powder 1 tbsp cornflour 16 chicken wings (about 1.5kg) 2 tsp sesame seeds (optional) For the glaze 1 tbsp cider vinegar 3 tbsp honey 4 tbsp sriracha
1 Mix the paprika with the garlic granules, baking powder, cornflour, 1 tsp sea salt flakes and a good grinding of black pepper. Tip the chicken wings into a large bowl, scatter over half the seasoning mix and toss to coat. Scatter with the rest of the seasoning mix and toss again until completely coated.
Cover the wings and keep chilled for at least 2 hrs, or up to 24 hrs. 2 Heat the oven to 230C/210C fan/ gas 8 and line a large shallow roasting tin with baking parchment. Arrange the wings in a single layer, fleshy-side down, and roast for 20 mins, then turn over and roast for another 25-30 mins until the skin is blistered and crisp. 3 Meanwhile, whisk the glaze ingredients together in a small bowl until smooth. Remove the wings
from the oven and brush liberally with the glaze, then scatter over the sesame seeds, if using. Roast for another 8-10 mins until the glaze is bubbling and starting to char a little. Serve straight from the roasting tin or pile onto a plate for everyone to dig in. PER SERVING 367 kcals • fat 17g • saturates 5g • carbs 25g • sugars 18g • fibre 1g • protein 28g • salt 4.1g
tip
Whole wings are easier to pick up and hold, but if you prefer American-style ‘winglets’, cut the wings in half through the joint and remove the wing tips.
August 2021 BBC Good Food Middle East 31
