Chicken wings St Claude
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Loading... - Nina Debevec
- 08 Dec 2020
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Serves four
Ingredients
1.2kg chicken wings
75ml olive oil
Salt and black pepper
10g parsley leaves
3 tbsp paprika
75ml hot sauce (I like Encona Hot Pepper Sauce)
3 tbsp Worcestershire sauce
20 cloves garlic, peeled
1 lemon – zested to get 1 tsp, then juiced to get 2½ tbsp
1½ tsp maple syrup
90g soured cream, to serve
-Heat the oven to 200C/390F/gas mark 6. In a large bowl, toss the chicken wings with 60ml oil, half a teaspoon of salt and a good grind of pepper, then put on a 40cm x 30cm oven tray lined with baking paper, making sure they’re spaced apart. Roast for 40-45 minutes, until crisp and golden brown.
-Meanwhile, make the sauce. Put the parsley, paprika, hot sauce, Worcestershire sauce, garlic, lemon zest, lemon juice and maple syrup in the small bowl of a food processor, and blitz to a smooth sauce the consistency of passata. Heat the remaining tablespoon of oil in a medium, nonstick saute pan on a medium-high flame, then cook half the sauce for five minutes, stirring often, until it thickens and reduces by nearly half. (You want it to keep its colour, so if it starts to turn brown, take off the heat.) Set aside to cool.
-Once the wings are cooked, put them in a large bowl with any oil from the tray. (You’ll use the lined tray again, so don’t throw away the paper just yet.) Pour the remaining non-thickened sauce over the wings and mix with a spatula until they’re well coated. Return the wings to the tray, again spaced apart, and roast for 15 minutes more.
-Once the reduced sauce has cooled, add it to the soured cream in stages, less than a tablespoon at a time, and taste after each addition, to make sure it’s not too hot for you. Put the wings on a platter and serve hot with a bowl of the sauce for dipping.
