It’s been hot in Auckland. That plays it down quite a bit but the city has been muggy and humid and my hair as not been handling this well.
Get it together Auckland.
So I got up on Saturday and decided that wings were the order of the day. Who doesn’t love some crispy chicken wings to kick back and enjoy with a cold glass of wine? Rhetorical question there guys, the answer is everyone. These wings are salty and sweet and sticky but not too sticky and they’re perfect served with a creamy lime dip and lashings of spicy Siracha sauce. These wings are all I thought about all day and I’m sure I had a dream about them that Saturday night. I made them inside because the sky had opened up but next weekend, these wings are going on the BBQ.
I was a bit hesitant about popping baking powder on my chicken wings. I’ve never done that before. But after consulting all of the internet, I discovered that people do this often and with complete and utter confidence. So I put on my big girl pants and put baking powder on my wings. It was perfect.
SCIENCE ALERT: the baking powder draws moisture out of the wings so they can crisp up nicely. Who would have thought?
It’s also advised to cook these on a low temperature for a bit and then heat ’em up. If you’re gonna pop them on a BBQ then I suggest popping them in the oven on low as the recipe suggests and then sticking them on the BBQ instead of turning the oven up. I’d also suggest reducing the sauce and basting the chicken wings in it on the BBQ instead of cooking them on the stove top. That’ll give the wings a fantastic flavour.
Unfortunately chicken is not the easiest thing to make appealing when it’s raw but I thought you’d like to see the wings with the baking powder and spices before they were cooked. I always find this useful in a recipe to know what it should look like at different stages. Let me know if that’s useful to you guys.
I served this with a bit of carrot as garnish and popped Siracha on the husband’s portion and kept mine plain because I cannot handle the heat. A refreshing dip of mayo, lime zest and lime juice is amazing to serve on the side if anyone over estimates how brave they are with spice.
- 1kg Chicken Wings or Nibbles
- 1TBsp Baking Powder
- 2tsp Garlic Salt
- 1tsp Ground Cumin
- 1/2C Soy Sauce
- 1/2C Red Wine Vinegar
- 1tsp Minced Garlic
- 1tsp Minced Ginger
- 1/2C Brown Sugar
- 1tsp Sesame Seed Oil
- Sesame Seeds (optional)
- In a large bowl or ziplock bag, put your chicken wings or nibbles* and add the baking powder, garlic salt and cumin. Using your hands or by shaking the bag well, coat the chicken in the powdered ingredients.
- Pop the chicken into a grill plate (it's ok if they touch) and pop onto the lowest oven rack at 120°C for 30 minutes.
- In the meantime, combine all the ingredients for the sauce in a sauce pan or pot and reduce it down to about 1/4. If your sauce doesn't get thick and sticky, add 1/2tsp cornflour and combine well.
- After 30 minutes in the oven, move the chicken up to the top of the oven and increase the temperature to 220°C for a further 30 minutes. If your chicken is particularly plump, you can check the chicken and cook for a further 10 minutes.
- Pop the chicken into the frying pan or pot, turning it over to coat it in sauce.
- Serve hot, garnished with sesame seeds.
- *You can use the frozen kind of nibbles or wings but make sure they are completely thawed before cooking and pat them dry with kitchen towel to remove any excess moisture from defrosting.
I was a bit slack with the blog for a moment there but I’m hoping to bring it back from the brink now that I have more time on my hands. Planning a wedding took a lot of time and energy but that’s out of the way now and I can start to focus on other things. That means you’ll need to check back regularly because there will be a whole heap of new stuff winging it’s way to you soon. See what I did there? Sorry, not sorry.