National Chicken Wing Day, Try This Recipe From Donal Skehan!!

Looking for an Irish way to celebrate National Chicken Wing Day?
How about a recipe from an Irishman?


Piri Piri Chicken Wings

Serves 2
1 medium red chilli, cut in half and deseeded
2 garlic cloves, peeled
3 lemons
1 tsp smoked paprika
1 tsp ground ginger
1 tsp caster sugar
teaspoon salt
12 chicken wings
olive oil, for brushing
3 tablespoon butter, melted
handful of chopped fresh coriander, plus extra for sprinkling (optional)

To serve
Potato wedges

Whizz the chilli, garlic, juice of 2 lemons, paprika, ginger, sugar and salt together in a food processor until well combined. Taste to make sure you’re happy. You can push the chilli quantities for extreme hotness, if you like! Rinse the chicken wings and pat dry with kitchen paper, then place them in something that will fit in your fridge – with limited space in our fridge a freezer bag works best. Pour the marinade around the wings, massage briefly, then close the bag or cover and leave to marinate for at least 1 hour.

Once ready to cook, preheat the oven to 220°C/200°C fan/425°F/Gas mark 7 and brush a lined baking tray with olive oil. Put the chicken on the tray (keeping any leftover marinade), then if you have a lemon half lying about rub that on the chicken. Bake in the oven for about 25–30 minutes. Pour out any oil and top up with the leftover marinade, leaving about 1/2 tablespoons for later. Decrease the oven temperature to 200°C/180°C fan/400°F/Gas mark 6 and cook for another 20 minutes, flipping the chicken pieces over a few times, until there’s a lovely colour on the outside and they are cooked through. Keep your eye on them. Remove from the oven and leave to rest.

Meanwhile, mix the leftover marinade, melted butter, chopped coriander and 1 tablespoon of lemon juice together. Using a pastry brush, brush a light coating of the mixture over the chicken, then sprinkle with more coriander, if you like.

Serve with Rainbow Coleslaw and potato wedges.


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