Some evenings just call for chicken wings; its association with game nights is undeniable. With sports season upon us, we can’t possibly have enough recipes to celebrate this humble cut of poultry which was once considered undesirable. So, here’s my version; spicy with a hint of sweet, these wings are oven-baked until delightfully crisp and tossed with a fiery glaze. While these are easy and quick to make, there are a couple of tricks and tips which take these wings to the next level. Make these for your friends and family and be sure to leave them wondering why these hot and sweet chicken wings are so good.
Ingredients for 2
Chicken and the dry rub
- 700 – 800 grams of chicken wings
- 1/4 tsp salt
- 1/2 tsp paprika powder
- 1/2 tbsp of onion powder
- 1/2 tbsp of baking powder
- 2 tbsp cornflour
Hot and sweet glaze
- 1 clove of garlic, grated
- 20-25 grams of butter; softened or melted for 10-20 seconds in the microwave
- 1.5 tbsp of hot sauce; feel free to use a blend of 1 tbsp of ketchup, 1 tsp of vinegar, 1/2 tsp of mild or hot chilli powder, 1/4 tsp of garlic powder, a pinch of salt and sugar instead of hot sauce if it’s unavailable
- 1.5 tbsp of honey
- Pale part of 4-5 green onions, finely sliced; you could use a 1-2 finely sliced shallots
- Leaves from a 2-3 sprigs of thyme
- 15- 20 grams of roasted peanuts, coarsely chopped (optional)’ you could omit or replace with any other nuts and seeds
- Finely sliced green onions or chives
- Preheat the oven at 200 C, fan with grill
- Prepare the wings by separating the wingettes and drumettes, feel free to remove the tips and save for stocks and soups.
- Mix all of the ingredients listed under dry rub and pour over the chicken wings.
- Combine ensuring all the pieces are well coated.
- Place on a lined baking sheet without overcrowding and bake in the middle of the pan for 20 minutes.
- After the first 20 minutes, turn the pieces and bake for another 15 minutes.
- Meanwhile, melting the butter, add the ingredients listed under hot and sweet glaze except the peanuts and let it stand for 5 to 10 minutes.
- Once the 15 minutes are up, add the wings and the peanuts to the glaze and mix to coat well.
- Place the wings on another baking sheet or wide roasting pan in a single layer.
- Bake for another 5 -7 minutes to set the glaze on the wings.
- Garnish with finely chopped chives and serve with fries and crudités and enjoy !