I don’t know if I’ve mentioned it before, but my favourite part of the chicken is the wing, followed of course by the caboose. I am also quite partial to a good chicken gizzard. They can keep their dry chicken breasts and boring drumsticks. It’s the succulent wing I’m after: crispy on the outside and tender on the inside. Whether you enjoy a good buffalo wing or like to mix things up with basting, the appeal of chicken wings cannot be denied. And while I do enjoy a nice barbecue sauce over my wings, I’m always looking for ways to up my wing ‘game’. This recipe does exactly that. The crispy chicken partnered with a distinctly South-East Asian influenced basting, is fresh and full of flavour. This recipe is giving me summer holiday vibes, all day! And seeing as we’re heading into the summer holidays in these parts, it couldn’t be more fitting.
500 grams of chicken wings
1 tablespoon of white pepper
1 teaspoons of garlic powder
1 teaspoon of salt
1 handful of fresh coriander, stems and leaves
1 stalk of lemon grass, the soft, white inner centre; finely grated
1 teaspoons of chilli flakes
½ a shallot
The juice of 2 limes
1 teaspoon of ginger, finely grated
1 tablespoon of honey
1 ½ tablespoons of olive oil + more for frying
1 teaspoon of sesame oil
A pinch of black pepper
How to make them:
Make a dry rub out of the salt, garlic powder and white pepper. Coat the chicken wings with the rub. Heat some oil in a frying pan over a medium heat and place the chicken in the pan. Allow the skin to brown on one side before turning it over to brown on the other side. It is better to use an oven safe frying pan otherwise you will have to transfer the chicken wings into an oven dish.
Next place the chicken in a preheated oven at 180˚C and let it cook for 15 minutes or until the chicken is fully cooked.
Next, finely chop the coriander stems, coriander leaves and the shallot Next combine all these ingredients with the lime juice, chilli flakes, the grated ginger, the grated lemongrass, black pepper and honey. You can grind them into a coarse paste with a mortar and pestle if you like, but it’s really not necessary. Next add 1 ½ tablespoons of olive oil and the sesame oil and mix vigorously.
Coat the chicken in the mixture, leaving about 1/3 to pour over the chicken later. Return the chicken wings to the oven for 5 minutes. You can turn the oven off an use residual heat for this last 5 minutes. This will allow the basting to caramelise a little bit.
Take the chicken out of the oven and drizzle the remaining basting over the wings.
Serve with crème fraiche.