Smokey Sweet Chilli Chicken Wings
These crispy, sweetish-savoury,
oven roasted wings are ideal for major-game-on-TV evenings. The smokey and very
mild chilli background make an excellent alternative to the worn-out old
buffalo wing cliché. Those with Teflon insides can add their own deadly
cocktail of chilli or peri-peri spices to make this chicken fly.
There are a number of prior
preparation methods to achieve crisp poultry skin in the oven, on the griller;
or over barbeque coals. I prefer the simple, if somewhat drawn out, method of desiccating
the exposed, fresh pieces 48 – 72 hours in an efficient refrigerator. The trick
is to arrange the washed and dried chicken pieces – well separated – on a wire cooling
rack inside an oven sheet pan or Swiss roll pan with low sides. Inside the refrigerator,
air circulation around the individual pieces is ESSENTIAL, thus the
requirements for wire racks and shallow pans or trays.
The refrigerator must be
able to maintain 4° C (38 deg. Fahrenheit) and efficient air circulation. Place
the chicken on the lowest shelf of the refrigerator. Also, remove the vegetable
basket/s below the lowest shelf and make sure the air circulation grills at the
rear of the higher up shelves are not obstructed. Do not store anything else on
the same shelf (or below) the tray with chicken pieces. Check beforehand that
the pan or tray that will contain the wire rack does not leak.
The chicken pieces will
emerge from the desiccation process looking decidedly disgruntled. This is in
order. Discard the chicken pieces if they have even the faintest odour of
spoilage.
Cumin and sumac lend a
warm and aromatic background to the grand standing, sweet chilli savouriness. Sumac
was discussed in Oven Roasted Chicken Mayonnaise.
SMOKEY
SWEET CHILLI CHICKEN WINGS
–PRINT RECIPE –
Recipe yields:
|
Preparation time:
|
Cooking time:
|
Difficulty level:
|
4 Portions
|
48 hours
|
35 min
|
Easy
|
Special Equipment Required:
1
x Large oven sheet pan or Swiss roll pan
1
x Wire cooling rack fitting inside above pan
Ingredients:
Fresh chicken wings, rinsed
& dried
|
12
|
Wellington Sweet Chilli
Sauce
|
60ml
|
Sunflower oil
|
15ml
|
Sumac
|
10ml
|
Dried crushed garlic
|
10ml
|
Smoked paprika
|
2.5ml + 2.5ml
|
Ground cumin
|
1.2ml
|
Fine black pepper
|
0.5ml
|
Salt
|
7.5ml
|
Method:
1. Rinse the chicken wings
under cold, running water. Pat dry with kitchen paper towels. Inspect each wing
and remove any small feather bases, hairs or unwanted parts. Arrange the pieces
well apart on the wire cooling rack with skin side (the side that faced away
from the living bird) up. Refrigerate undisturbed for 48 hours on the lowest
shelf and the refrigerator adjusted to its lowest internal temperature setting.
2. Transfer the wings to a
large mixing bowl and add all the other ingredients except the second portion
of smoked paprika and the salt. Mix thoroughly to ensure each wing is fully coated
with all the ingredients.
3. Cover and set aside to
marinate 1 hour at room temperature.
4. Add the salt and mix
well. Arrange on a wire rack inside a roasting or oven sheet pan and roast 10 minutes
at 180°C (355 deg. Fahrenheit) in a preheated convection oven or 15 minutes at 200°C
(395 deg. Fahrenheit) in a normal, static oven.
5. Adjust the heat to 165°C (330
deg. Fahrenheit) for a convection oven and bake a further 25 minutes. Adjust to
180°C (355 deg. Fahrenheit) for a normal, static oven and bake a further 25 minutes.
6. Remove from the oven and allow
to cool 5 minutes. Use a small sieve to sprinkle over the second portion of smoked
paprika.
7. Serve immediately with plenty
paper napkins and roasted potato and carrot wedges.
© RS Young, 2017
– RECIPE INDEX PAGE –
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Note:
Post
updated on 2024.02.27 to include:
1.
The updated Recipe for downloading as a PDF file, and
2.
Recipe Title and Print Recipe, Recipe Index and Facebook & Pinterest follow
links.
 |
| The bird flipping us a bird |
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