When my kids were growing up I often cooked them chicken wings. At that time they were quite a cheap way to feed a family of seven! You could pick up a huge pack of them for not very much and the children loved them. Nowadays they are quite in vogue and so they aren't as economical as they used to be.
We had the missionaries over for their tea the other night. We have two elders at the moment (and two sisters) and this time it was the elders. One is from Russia and one is from Thailand. I had made a chicken pot pie which they both really enjoyed.
The Thai Elder was saying he loved chicken wings the most of all the chicken bits, and I had to concur. I do love chicken wings. They have to be one of the most succulent bits of the bird. I expect that is because their wings don't really get a lot of use, but I am most likely wrong about that.
The "whys" don't really matter in the scheme of things though, it only matters that they are tasty little bits of chicken deliciousness. Especially when they are done this way. The wings, each beingsplit into two pieces, are first marinated in a mix of peppery spices . . .
After an hour or so you dip them into spiced and beaten eggs, and then roll them in some seasoned flour. Once coated, they are fried in a bit of oil until they are nicely crisped. So naughty but so nice.
A lot of wing recipes recommend serving the finished wings with either a ranch or a blue cheese dressing. On that day I opted for serving them with a delicious sweet chili dip, which was very simple to put together, by simply whisking some sweet chili sauce into sour cream, so you had a hint of sweet, a touch of hot and a measure of cool.
They went down a real treat, and made the perfect munch for watching the footy with. Lets face it . . . if I'm going to have to watch the footy, there better be some tasty snacks involved! I hope you'll give these a go. I think you'll agree that they be scrumdiddlyumptious!
*Crispy Spiced Chicken Wings*
with a sweet chilli dip
Crisp chicken wings with a lovely and crispy spiced coating served along with a cooling sweet chili dip for dipping. The sweet chili sauce gives it a bit of a punch but also a cooling effect. You can adjust the spice according to your tastes.
For the Marinade spice:
1 TBS seasoning salt
1 tsp coarsely ground black pepper
1/2 tsp cayenne pepper
1 tsp poultry seasoning (see below)
1 tsp lemon pepper seasoning
1/2 tsp onion powder
1/2 tsp garlic powder
12 whole chicken wings, tips removed and jointed to give you
You will also need:
2 large free range eggs, beaten
1 TBS hot sauce
1 tsp fine black pepper
280g of plain flour (2 cups)
vegetable oil for frying
For the dipping sauce:
225ml of dairy sour cream
1 TBS sweet chili sauce, or more as desired
Chopped parsley to garnish
Mix together the marinade spice and grind together with a mortar and pestle or in a spice grinder. Place the chicken pieces into a zip lock bag. Add the spice mixture and give them a good mix together, massaging the spice into the chicken pieces. Set in the refrigerator to marinate for at least an hour.
Beat the eggs, hot sauce and black pepper together in a large shallow bowl. Sift the flour into another bowl.
Heat 1 inch of cooking oil in a large skillet over medium heat. Once it is hot start prepping the chicken. Dip each piece of chicken first into the egg mixture to coat and then drop them into the flour and roll them around to coat all over well. Drop into the hot oil, no more than 4 or 5 pieces at a time. Cook for approximately 8 to 10 minutes until golden brown all over, turning occasionally. The juices will run clear. Place them onto a baking tray lined with paper towelling to drain. Keep warm in the oven while you cook all of the wing pieces.
Whisk the sour cream and sweet chili sauce together in a bowl for dipping. Place the bowl of dip into the middle of a large plate and arrange the cooked wings around it. in an attractive manner. Sprinkle with some chopped parsley and serve hot.
To make your own Poultry seasoning: Mix together 2 tsp powdered sage, 1 1/2 tsp ground thyme, 1 tsp ground marjoram, 3/4 tsp ground rosemary, 1/2 tsp ground nutmeg and 1/2 tsp ground black pepper. Store in an airtight container.