best chicken wings ive ever made.
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Heya guys, just finished troughing on the best chicken wings ive ever made, thought i'd share how i made em.
i had a kilo of wings that needed doing by tonight so i thought i'd try something new.. i mixed up 4 desertspoons of trees cant dance pennnine fire sauce, same of franks hot fire sauce , about 2 spoons of nandos extra hot garlic piri piri sauce and about 5 spoons of h.p. spicey bbq sauce. Mixed it all together addded a teaspoon of chip spice, and mixed the wings into it.. I left them about an hour and a half the put them into a 200 degree oven for about 50 minutes turning now and then and basting. after about 35 minutes i put some water into the rasting tray to kind of deglaze and give more liquid to baste and to keep the meat from drying.. at the end of cooking i took them out drizzled the juices and residual sauce over the wings, let them rest ten minutes and then scoffed the lot .
they were amazing soft meat but pretty bloody spicey kind of vindallo heat but you could taste everything perfectly and the heat didnt make you want to drown yourself with water and was a kind of heat that is there when you bite in and chew but rapidly gives way to a rich flavour of sauce and tender chicken meat.
cant wait to make them again !!! would be even better bbq'd over coals i reckon.
by thr way i got the wings at a new butchers near the mosque just off cardigan road for anyone near leeds, its at the back of an offlicence. realy clean and tidey got 2kg off large buffalo type wings for £2.20 !!!!
i had a kilo of wings that needed doing by tonight so i thought i'd try something new.. i mixed up 4 desertspoons of trees cant dance pennnine fire sauce, same of franks hot fire sauce , about 2 spoons of nandos extra hot garlic piri piri sauce and about 5 spoons of h.p. spicey bbq sauce. Mixed it all together addded a teaspoon of chip spice, and mixed the wings into it.. I left them about an hour and a half the put them into a 200 degree oven for about 50 minutes turning now and then and basting. after about 35 minutes i put some water into the rasting tray to kind of deglaze and give more liquid to baste and to keep the meat from drying.. at the end of cooking i took them out drizzled the juices and residual sauce over the wings, let them rest ten minutes and then scoffed the lot .
they were amazing soft meat but pretty bloody spicey kind of vindallo heat but you could taste everything perfectly and the heat didnt make you want to drown yourself with water and was a kind of heat that is there when you bite in and chew but rapidly gives way to a rich flavour of sauce and tender chicken meat.
cant wait to make them again !!! would be even better bbq'd over coals i reckon.
by thr way i got the wings at a new butchers near the mosque just off cardigan road for anyone near leeds, its at the back of an offlicence. realy clean and tidey got 2kg off large buffalo type wings for £2.20 !!!!
sorry mate as soon as they were done and rested i scoffed the lot like a pig. i will be doing the rest tommorrow when i do some ribs to go with em so will get some pics and post em..... you know when something comes out that well smelling so good you cant wait... i was stood in front of the oven eating em from the roasting tray..... didnt even get em to a plate !!!
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