Source: Leith’s ‘How To Cook’ book
Once in a while, after a lot of cardio and not missing a single gym session, it’s really important for me to indulge in something that may not be the healthiest but certainly the tastiest of eats. These Hot Barbecue Wings are so moreish, hot or cold, it’s important to only make a limited amount before it’s too late to stop!
This is one of those dishes I like to make from time to time that I’ve never got bored of. It was one of the first times I realised I can make food that’s tastier from a home recipe than from the local pub’s menu. These wings definitely can’t be reserved for a one-off occasion such as that one-off Summer BBQ, they’re for any time you feel like indulging, which is important to do (in moderation of course!).
- 100g Plain Flour
- 2 tablespoons Salt
- 1 tablespoon Cayenne Pepper
- 1 tablespoon Paprika
- 200 ml Sunflower Oil (in a separate bowl)
- 3 tablespoons Chilli Sauce
- 1 tablespoon Rice Wine Vinegar
- 2 tablespoons Sunflower Oil
- 1 Garlic Clove (crushed)
- 1 tablespoon Dark Brown Sugar
- 1 tablespoon Smoked Paprika
- Start by cutting the wing tips off the chicken wings and then place the flour, salt, cayenne pepper and paprika into a large bowl.
- In a separate bowl add a good amount of sunflower oil.
- Pre-heat the oven to 230C/Gas mark 8.
- Toss each wing in the flour mixture bowl, then cover with oil and then place onto a roasting tray. Repeat this process until all the wings are fully covered.
- Place the roasting tray into the oven for 24 minutes.
- Whilst the wings are being cooked, mix together the marinade ingredients into a small bowl.
- Once the oven time is up reduce the oven temperature to 200C, remove the tray from the oven and coat each wing with a spoonful of the marinade. Place in the oven for a further 5 minutes.
- Repeat this process, two more times or until no more marinade remains.