Chicken Wings are a firm favourite with us here in Ireland and are seen on the menus of many restaurants although quality seems to differ hugely from place to place.
They can go from super tasty finger licking crispy wings to soggy slimy morsels covered in sweet chili sauce. YUCK!
Here is a recipe that will guarantee you delicious crispy wings.
The butter can be made in a batch and kept in the freezer for your next "Wingathon".
Marinating the wings isn't essential but does improve both the texture and flavour.
I find marinating the wings over night in buttermilk really adds to them.
For the butter you will need,
1lb of real Butter
3 Whole Chilli's
2 Tbsp Cayenne Pepper
3 Limes (Juice)
3 Lemons (Juice)
4 Tbsp White Wine Vinegar
Salt to Taste
Leave the butter out of the fridge to soften up.
In a blender add the whole Chillies with their stalks removed, the juice of the Lemons and Limes, the Cayenne Pepper and the White Wine Vinegar.
Blitz it up for a few seconds before adding the soft Butter.
Blitz it up again and add Salt to taste.
(Add less Chili if you prefer it a little milder)
Now the wings themselves, cut the wing tips off and keep them for making stock, cut the wing at the joint, you can feel it and the knife should slide through effortlessly.
The Wings need to be cooked in oil at 180 degrees C. Depending on your fryer it should take about 5-8 minutes.
You can always check if they are cooked by cutting into the centre of the wing with a knife.
While they are cooking melt some of your butter in a bowl, when the wings are cooked you can throw them into the bowel and give them a good toss.
Serve with some fresh cold celery sticks.
Enjoy!
