Hot wings
By Tom Kerridge
Who doesn't love hot wings? They're the perfect help-yourself starter. These are roasted to give them that distinctive crunch and glazed with soy and Sriracha
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Prep:30 mins
Cook:50 mins
plus overnight marinating - Serves 4 as a starter
- More effort
Nutrition per serving
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kcal 518
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fat 19g
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saturates 5g
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carbs 52g
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sugars 34g
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fibre 2g
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protein 33g
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salt 4.9g
Ingredients
- 12 jumbo chicken wings
- 280ml buttermilk
- 75g cornflour
- 1 tbsp smoked paprika
- 1 tsp dried basil
- 1 tsp dried oregano
- 1 tsp dried sage
- 2 tsp chilli powder
- 2 tsp garlic powder
- 2 tsp onion salt
- ½ tsp ground white pepper
- 100g honey
- 1 tbsp soy sauce
- 3 tbsp ketchup
- 100ml sriracha
- blue cheese dip, to serve (optional), see goes well with
Method
Put the chicken wings, buttermilk and 1/2 tsp salt in a bowl and toss together to coat. Cover and leave in the fridge overnight.
Heat oven to 200C/180C fan/ gas 6. Put all the ingredients for the spice mix in another large mixing bowl with a pinch of salt and mix well. Remove the wings from the fridge and, one at a time, roll them in the spice mix. Once fully coated, tip onto a baking tray lined with baking parchment, and roast for 35 mins. Meanwhile, mix the ingredients for the glaze together.
Once the wings have browned, remove them from the oven and generously brush with the glaze. Reduce oven to 180C/160C fan/ gas 4, put the wings back in and cook for a further 15 mins or until the glaze has gone sticky and is starting to caramelise. Remove the wings from the oven and rest for a minute or so. Serve with a blue cheese dip, if you like.
