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
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.
- 1 kg Chicken wings
- 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
- 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
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.