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The Ultimate Chicken Wing Recipe.

This is a recipe I’ve been chasing for a long time and well-made chicken wings are a joy. Korean wings from Hang Fire Southern Kitchen in Barry have been a recent joy. I’ve made dry, crispy wings, but absent a good dip they were merely only OK so this month we encountered the monthly magazine in Tesco and there was a recipe. I thought I’d give their chicken wing recipe a try. Boy, was I glad I did.

This recipe should be treated as a base and fiddle with you as you like. I used white vinegar, dijon mustard and sweet chilli sauce and it was no worse for that.

You can tell I’m a bit biased towards certain ingredients. There’s a reason for that. A Taiwanese wife!

I found the greek yoghurt dip in the recipe unnecessary.

Tesco Barbecue Chicken Wings

The ultimate, to me, chicken wing recipe.

Total Time 1 hour

Servings 2

Calories 315 kcal

Ingredients

1 kg Chicken wings

Dry Rub

2 tsp Cumin seeds toasted and ground or powder
1/2 tsp Sea salt
1/2 tsp Ground black pepper
1 tbsp Smoked paprika
1 tsp Chilli powder
1 1/2 tsp Dried oregano or Italian seasoning

Glaze

2 tbsp Dark soft brown sugar The darker the more barbecue the taste
100 grams Tomato ketchup The base of many sauces
2 tbsp Cider vinegar I used white
2 tbsp Runny honey Don't use your best
1 tbsp English honey I used dijon
2 tbsp Soy sauce Kikkoman obviously
1 tsp Hot sauce I used sweet chilli

Instructions

Prepare the wings. Dry them then cut in half along the joint. I was surprised this made a difference. Set the oven to 200C/180C fan.
Mix the spice rub ingredients and crush in a pestle and mortar. Coat the chicken wings in the dry rub. Put in the oven in a tray covered with foil for 30 minutes, turning halfway.
Simmer the glaze mix for 5 minutes until slightly thick. Coat the wings in the glaze and then return to the oven of put on a barbecue for 10 minutes or so. Top with chopped spring onion.
Feel free to make substitutions. The second time I made this I added a little liquid smoke to the glaze for example. The basic method remains the same.
Serve with white rice (Nishiki in your rice cooker) or potato wedges, and a side vegetable like sweetcorn, charred on the BBQ if you like.

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Chicken Yakitori

Yakitori chicken. Surprisingly easy.

One of the things I always enjoy in an izakaya with a nice frosty Asahi beer, is Yakitori chicken. It has been demanded that we use the barbecue this year and so we did.

It turns out yakitori is not the hardest thing in the world to cook. put strips of chicken on a skewer, alternating with a couple of centimetres of spring onion. When preparing the sauce, reduce it by half so it’s nice and sticky. The sauce is nothing special, just the usual soy, mirin, sake and sugar combination. Once the chicken is on the grill, keep brushing it with sauce to add to the glaze.

Tare sauce typically looks like:

500ml of chicken stock
2 spring onions
1 knob of ginger, about 2.5cm in size, sliced
50ml of sake
100ml of mirin
1 tbsp of sugar
50ml of tamari
50ml of dark soy sauce
50ml of water

Don’t sweat the tamari/dark soy sauce thing. Just use Kikkoman lke a normal Asian. Taken from the Great British Chef‘s version of the recipe. And very tasty it was too.

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Garlic

Garlic is a most important ingredient. It’s rare in our house we don’t use it. Whether it’s starting a tomato sauce by frying an onion or crushing into teryaki sauce it’s unthinkable to cook without it. You shouldn’t taste it in the dish, but it rounds out the finished product nicely.

The example above was acquired at the food festival in cardiff bay for a whopping £2.50. It’s from the Pyrenées and I’m sure it’ll be worth at as soon as we’ve eaten the garlic I got from the Italian deli. I blame the TV chefs of the ’80s who woke British cuisine up and stole everyone elses. Food in the UK is not streets ahead of where it used to be.

We also had Keralan fried chicken from Purple Poppadom for lunch which is always good.