Chicken Wings

Welcome to the second part of the chicken series, I am the Dreadlocked chef, and I just want to say thank you so much for taking the time out of your 24 hours to check out the post. You will definitely learn something.

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Eye and eye gon’ teach you how to make the BADDEST Chicken Wings Man!!

 

So, the first thing that most people don’t have the slightest clue about is that, the chicken wings are not supposed to be salted during the marinade. Never, do that. It is considered a hate crime to chickens all over the world. Tip number 2, you must have some barbeque sauce, siracha, or some sort of sauce to make them jump that extra mile of deliciousness. One does not simply throw chicken wings on a plate with no sauce. Where’s the fun in that? No sticky icky fingers, and you’re eating chicken wings? Shut the front door!!

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Do it.

Next thing you have to know about wings, they don’t like it when you rush, they want you to take your time with them. I’m talking about 2 hours or more just sucking up the flavours from the marinade. The longer you marinade them, the better they accumulate flavour, and the end result is always spectacular. You can go about the foreplay, I mean marinade two ways, dry or wet.

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Yeah…

No jokes though, but a wet marinade is always more exciting, because you can use it later as the base of your barbeque sauce. The dry marinade is good to, but you’ll eventually have to baste them in sauce because nobody likes a dry chicken wing! Cooking method you ask? Oven. We shallow fried breast last week so, I’m trying to look out for your health guys. I know everyone has a preference on their chicken wings, some like it spicy, others mild, others enjoy the sweet and sticky variety.

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From Left to Right: Hot, Sweet and Sticky, Mild

What do you need to make some? An oven, some wings, brown sugar, worsterschire sauce, soy sauce, garlic, paprika, blackpepper, chilli flakes and any other herbs or spices you like. Wait, I also forgot, you need hot sauce, a nice beer (for drinking as you grill), and maybe some tongs to flip these bad boys around.

In a good size bowl, throw in your chicken wings already washed with a water & vinegar solution… (Remember, from last week? Always do this!! Always. It kills salmonella)  Add your base herbs, spices, and sauces. And leave the wings submerged for 2 hours or more.

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Preheat your oven to about 210 Degrees Celsius when they are almost at the 2 hour mark. Pick them out individually then throw them in for 30 mins turning periodically, for some even browning. During this time, you should reach for some more brown sugar and the marinade, add about 3 tablespoons and whisk well, once it starts getting thicker, add some lemon juice and take of the heat.

When your wings are done on both sides, baste the bad boys in your barbeque sauce, then throw them back in at the top of the oven for a few minutes (5-7 mins) in order for them to pile on that extra flavour from the sauce, also, this is a perfect time to salt your wings.

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Take them out and Toss them in your barbeque sauce and Serve. Preferably with an ice cold beer.

Add sesame seeds sparingly to give an Asian twist.

Till next #TASTYTUESDAY *Wink emoji*

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