The weekend is not far away, meaning it’s high time you threw the rice cakes out the car window and picked up something fun for dinner on the way home.
Kevin Dundon’s Chilli-Salted Chicken Wings are adaptable, economical and super tasty… just the thing to dish up on movie night or serve to friends during a match.
Here’s how to make them at home:
(Serves 4)
Ingredients
2 tbsp sunflower oil
Zest and juice of 2 limes
4 tbsp soy sauce
2 tbsp honey
1 long red chilli, chopped
2cm (3⁄4 inch) piece of fresh ginger, grated
3 garlic cloves, chopped
14–18 chicken wings
2 tsp dried chilli flakes
2–3 tbsp sea salt
Marie-Rose Sauce, to serve
1. Combine the oil, lime juice, soy sauce, honey, fresh chilli, ginger and garlic in a large bowl. Add the chicken wings and toss to coat in the mixture. Cover with clingfilm (plastic wrap) and leave to marinate in the refrigerator for 30 minutes.
2. Preheat the oven to 180°C/350°F/gas mark 4.
3. Place the chilli flakes, lime zest and sea salt in a small mortar and crush together with the pestle. Set aside.
4. Arrange the chicken wings in a roasting pan and roast for 30–45 minutes, until cooked through. Give them a shake every so often to keep them covered with the glaze and prevent them from sticking to the tin.
5. Serve the wings sprinkled with the chilli salt and offer the Marie-Rose Sauce for dipping.
Marie-Rose Sauce: Combine 100g (1⁄2 cup) mayonnaise with
2 tbsp tomato ketchup, 1 tsp tomato purée (paste), 1 tsp Worcestershire sauce, a few drops of Tabasco and 3 tbsp brandy.
Award-winning Irish chef Kevin Dundon demonstrates easy and straightforward cooking, step-by-step methods, tips and tricks of the trade.
