Sunday, February 07, 2010

Sticky & Sweet

No, I'm not talking about Madonna's 2008/2009 concert tour, but about Sticky & Sweet Chicken Wings. I've only discovered the pleasures of chicken wings (very) recently and was surprised to find that there is actually some meat and not just bones and skin involved :) I've been trying out various recipes now - three different ones just during the last week (garlickly Lebanese ones, Teriyaki wings and these sticky and sweet ones), and have bookmarked a number of other recipe ideas (Blake Royer's Baked Buffalo Wings and Susan Russo's Maple-Beer-Chili Chicken Wings, for example). I bet there will be more chicken wing recipes coming up on Nami-Nami as well.

This particular recipe is a slight adaptation of a recipe by the beloved British author, Nigel Slater. The tanginess of the mustard and sweetness of honey make these deliciously sticky and sweet indeed.

Sticky & Sweet Chicken Wings
(Kleepjad magusad kanatiivad)
Serves 3-4 as appetizers, can be easily multiplied to serve a crowd

about 600 g of chicken wings
2 heaped Tbsp grainy French mustard
1 heaped Tbsp runny honey
about 5 Tbsp lemon juice (one medium-sized lemon)
3 large garlic cloves, peeled and crushed
salt and freshly ground black pepper

First, you need to prepare you chicken wings. Using poultry shears or a sharp chef's knife, cut the wings into three parts, as shown on the photo below. Discard the wing tips. Susan mentions in her post that you can buy something called "party wings" in the States - that is chicken wings that have already had their tips removed. No such produce over here, but removing the tips is actually easy.

Combine mustard, honey, lemon juice, crushed garlic in a bowl, season with salt and pepper. Add the chicken wings and move them around, so they're evenly covered with the mixture. Cover the bowl with a cling film and leave to marinate for at least 2 hours.
Line a smallish oven dish with foil, place the chicken wings and any marinade in the tray. Roast in a pre-heated 220 C oven for about 30 minutes, turning once, until the kitchen wings are fully cooked (yet moist inside), gorgeously dark golden brown and very sticky.

Serve with a fresh salad and provide plenty of wet napkins.


Liisi said...

Why is it necessary to remove the tips? Meat going to waste, isn't it?

Peabody said...

Those look super yummy.

Claudia said...

These sound so good. I've got to get some chicken wings and bring them to a party.

Jeanne @ Cooksister! said...

I never bother to remove the tips - we skewer them and cook them on the BBQ, tips and all - and sweet and sticky and delicious they are! (the madonna tour was pretty damn good too, BTW ;-))

Sean said...

Wow, those look really good. I may need to make them with the chicken we have in the freezer.

Katrin said...

I LOVE those wings! My prime with those was 2005. Now long forgotten but thanks for reminding. It's about time i did these again. I added to mine some dark rum as well. Complemented the taste of sweetness so mazingly well. I deffenetly recomend it.

Liis said...

Oh, kui ilusad, Ameerika tuli meelde, just Buffalo wingsid, kõrvale seller pisikeste pulkadena ja sinihallitusjuustuga kaste. Hästi maitsev:)