CHICKEN WINGS: THE ULTIMATE FOOTBALL SNACK: includes instructions for beginner cooks

FOOTIE SEASON EASY-PEASY CHICKEN WINGS

(Apologies for the typeface variations; trying to fix)

Buffalo wings which fly in the frugal healthy eating stakes

updated 2/25; 1st posted 2015/16

SPICY HOT WINGS for ravenous students/sports fans: details below
'They sit very nicely; full-flavoured & nicely charcoaled.  Well cooked; I'm not a fan of pink chicken!'  

Chicken wings have a bad reputation (some say they are too bony and tough) but treated properly they are a healthy low-fat pleasure and a god-send for busy, budget conscious cooks.

They are also an absolutely winner when it comes to frugal footie treats, with 750g of good-sized wings currently at around £1.80 (including M&S Higher Welfare).  Organic obviously cost more but are still budget friendly.  

Part 1 of this post contains 3 recommended recipes: One, the traditional hot & saucy; one with a sensational lemon-pepper coating and one, braised in an Asian sauce for the adventurous

Part 2: includes recommended sauces marinades for wings

PART 1: Recommended

SPICY STICKY HOT WINGS (photo above): 

First posted in 2016, this is adult fare; the heat won't blow your head off but could bring tears to the eyes of children. (A kids' version is included).  Whether served as as a sports snack or as light supper with baked potato or rice and salad, these sticky, spicy wings will become a hot (sorry!)  favourite.  

LEMON PEPPER WINGS: 

Baked with a crispy juicy shell, the flesh is unbelievably tender & succulent; kids and seniors love 'em...

'Perfect crispy skin & juicy tender flesh; marinaded o'night 

  'super-easy, flesh v. tender;'extra special', spritz of lemon adds sparkle' 

 

EXOTIC BRAISED ASIAN WINGS: 

Not a run-of-the-mill wing, with sensational Oriental flavours.  Low-fat, sugar & salt.  

Easy, make-ahead, portable, even eaten cold, splendid
'Even cold, great Chinese flavours with a lovely amount of garlic!' 

40 years ago in Hong Kong, a bakery just off the Central District was renowned for its braised spiced chicken wings.  They were snapped up by foreigners and Chinese alike and many were eaten before leaving the shop!

PART 2: Simple marinaded wings

EQUIPMENT: 

Oven: baking trays: low sides, lined with greaseproof paper or foil to save washing up, and with baking rack on top (so fat drips away, reducing cholesterol).  Preheat oven.

Air-Fryer: Depending on size of air-fryer, be prepared to bake in batches.  Line base of air-fryer with foil or paper liners to save washing up. 

Cooking wings: Start with wings upside down (ie top down), bake 7-8 mins depending on size (they continue cooking while the tops brown); turn over so wings are right side up (ie top up), bake a further 10-15 mins until dark brown and crisping at the edges. 

Large wings may need an extra 10 or so mins; or they can be divided into drums and winglets with cooking time reduced.

Naked wings: roast 7'ish minutes top side down, in a pre-heated oven or air fryer 180c/350F to crisp up the skin and release fat.  Remove from oven/air fryer; turn over so tops are uppermost; bake a further 10-17 mins until skin is crisp & golden; lightly season with salt & pepper; serve with lemon or lime wedges and any dipping sauce

Sauced wings: as with naked wings but once wings are turned top side up, brush liberally with sauce on both sides;  bake a further 15-20 minutes, basting again at least twice, until brown with crisping edges.  

Marinaded wings: pour raw wings and marinade in a sealable plastic bag smooshing wings into sauce; refrigerate at least four hours or overnight,  turning the bag once or twice; when ready to bake, drain but keep marinade.  In a preheated oven or air fryer set to  180c/350F, layer wings topside down, bake 7 mins; turn wings over so tops are facing upwards; brush liberally with sauce on both sides and bake a further 15-20 minutes,brushing generously at least twice, or until glossy brown.  

  

SAUCES  (for 12'ish chicken wings/one 750g/ 26oz packet) 

Note: If you like, separate wings into drumlets & flats; these will cook faster and double the number of pieces

1. BBQ Sauce (for naked wings)

Mix together: 
     1/2 mug tomato sauce (your own or own-label spicy brands)   
      1.5 tbsp molasses or black sugar (preferred) or brown sugar
      2 tablespoons reduced salt soy sauce (regular will do in a pinch)
      1-2 dashes tobasco sauce, to taste
       (opt)  one small reconstituted chipotle chilli, pureed

(Reserve a scant 2/3  sauce for dipping).
Bake wings naked upside down 10 mins or until fat is released; brush sauce liberally on both sides; turn wings top side up, bake 15-20mins mins, brushing generously again at least twice; serve with extra sauce

2.  LEMON & ROSEMARY MARINADE (best for prepping overnight)

Mix together: 
     1.5 lemons, juice and zest
     60 ml/1/4 cup olive oil 
     2-3 cloves garlic, grated (opt but recommended) OR infuse garlic in olive oil
     2 tsp fresh finely chopped rosemary or 1/3 tsp dried rosemary
     a little water

Mix first four ingredients; pour over wings in a non-metal flattish dish; stir well. If wings are not covered with liquid, add water to cover.  Clingfilm,  refrigerate 4 hours or overnight.  Bake wirh marinade 35-45 mins in an air fryer OR oven preheated to 180c/350F until wings are cooked through.  If cooking in oven, place on a baking rack so fat can drip through.  Cool to serve alongside lots of serviettes.

3.  SHERRY, SOY & GINGER

     80 ml/1/3 cup medium sherry/white wine/white grape juice
     80ml/1/3 cup lower-salt soy sauce 
     1 tablespoon grated garlic (opt)
     1 tablespoon grated peeled ginger
     1 tablespoon toasted sesame oil

Mix well; marinade no more than 30 minutes

After marinading: 2-3 tablespoon sesame seeds

Spread out drained marinaded wings in an air fryer or a wire rack in an oven tray,  leaving a little space in between.  Bake 25 mins at 180c/350F;  generously sprinkle sesame seeds over top of wings OR press top of wings onto a plate lined with sesame seeds.  Return to oven for another 10-15 mins. 

Tips:

• See: Healthier football snacks: low fat/salt & sugar for lower-guilt footie treats 
• lining baking trays with greaseproof paper/foil makes washing up easier
• newer models of air fryers cook very quickly; reduce timings by at least 5 mins and check 3/4 way through cooking

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This recipe has been developed by B  Lee/ Bright Sun Enterprises and may not be reproduced, in any form, without the author's written permission.