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Thick-Cut Pork Chops with Apples and Onion. This almost worked. Needed garlic. Pork could have been more tender. Apple/onion sauce with beer and fond was passable. https://t.co/mGPnGE9Ors https://t.co/Jz8STVbrro

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November 08, 2019 at 05:02PM
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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 mustard I used dijon
  • 2 tbsp Soy sauce Kikkoman obviously
  • 1 tsp Hot sauce I used sweet chilli

Instructions

  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. 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:

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

Hipster 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.

Sticky beer-baked chicken recipe. You had me at beer! https://t.co/WTGzplcaIH https://t.co/svVXv8OREJ



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February 26, 2020 at 05:02PM
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Slow Cooker Barbecue Ribs. “Barbecure sauce.” Baby Ray’s is ine of choice these days. https://t.co/1YwSROgivy https://t.co/dT2Sa56rSq



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February 25, 2020 at 05:02PM
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Tom Kerridge’s spicy bean burger. When I was a student, I ate bean burgers all the time. Time to go back to that? https://t.co/ULZbffY4JG https://t.co/D0cp692IAh



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February 24, 2020 at 05:02PM
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Lu Rou Fan (Taiwanese Braised Pork Rice Bowl). A staple food! https://t.co/L2BlEIFPLk https://t.co/YEGDZwlOvR



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February 23, 2020 at 05:01PM
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Sticky Hoisin Chicken. As Nigella would say: unctious. https://t.co/JivNLOMV5U https://t.co/7dbfyeLg4A



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February 22, 2020 at 05:01PM
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It’s in season in the UK right now. You have no excuse not to stew rhubarb. On porridge, with custard, with cream. Now I’m hungry. https://t.co/fcxV8tg5yi https://t.co/73FlVFAFmh



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February 22, 2020 at 11:00AM
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Moroccan chicken flatbreads. It’s in the herbs and spices. https://t.co/1pLwUCKRmW https://t.co/Jus5GhZKkB



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February 21, 2020 at 05:02PM
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Hairy Biker’s Eggs Benedict. Make your own Hollandaise. It’s a revelation. https://t.co/3nohleVxJp https://t.co/v04LCkJQLS



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February 20, 2020 at 05:02PM
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Sausage and mash pie. A twist on a classic. The key is in the gravy. https://t.co/NGvjmPPSU4 https://t.co/idIWBfZjCf



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February 19, 2020 at 05:01PM
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From Pinch of Nom – Crispy Chilli Beef. A Chinese classic. A favourite. https://t.co/OyNeH9MRK1 https://t.co/kKohO5loyw



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February 18, 2020 at 05:01PM
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Vegetarian moussaka. Red lentils and aubergine. Oh, yes. https://t.co/YlqfyeDFJY https://t.co/pHyYehDt14



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February 16, 2020 at 05:01PM
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