12 chicken wings

 

2 garlic cloves, crushed

 

2 tbsps. olive oil

 

3 tbsps. vinegar

 

1 tbsp. smoked paprika

 

1 tbsp. Worcestershire sauce

 

1 tsp. salt

 

4 tbsps. hot sauce

 

3 tbsps. honey

 

Celery for serving

 

Pepper

 

 

In a large bowl, combine your garlic, olive oil, vinegar, smoked paprika, Worchstershire sauce, salt, hot sauce and pepper. Add your chicken wings, mix until fully coated and leave to marinate. For an explosion of flavor, it’s preferable to marinade the wings overnight but if you don’t have the time, 4-5 hours is sufficient.

 

Preheat oven to 180°C.  Remove wings from marinade (leaving excess aside) and lay them on a baking sheet. Place them in the oven and bake for 30 minutes. Remove from the oven, drain the excess oil, add the leftover marinade and mix well until coated.    

 

Return to the oven and continue to cook for an additional 30 minutes, turning them every so often, until they take on a sticky glaze consistency.  Serve on a large dish with some celery pieces on the side! 

 

 

12 chicken wings

 

1 tbsp. vegetable oil

 

1 tbsp. soy sauce

 

2 tbsps. thick yoghurt

 

1 tbsp. spring onion, chopped

 

1 garlic clove, crushed

 

1 tbsp. curry powder (any powder of your choice depending on the spiciness you want)

 

½ tsp turmeric

 

Black pepper to taste

 

 

Place all your ingredients in a resealable plastic bag and combine well so that the wings are completely coated. Remove any air from the bag, seal and place in the refrigerator for at least 1-2 hours. Preheat oven to 180°C.  Then, place the wings on a baking sheet and cook in the oven until golden brown for about 25 minutes. And voila! Ready! Serve with a crunchy side salad.

 

 

14 chicken wings

 

½ cup onion, chopped

 

¼ cup garlic, chopped

 

¾ tsp salt

 

¼ tsp pepper

 

2 large eggs

 

1 ½ cups milk

 

2 cups all-purpose flour

 

3 tbsps. pepper

 

1 ½ tsp cayenne pepper

 

1 tbsp. salt

 

1 tbsp. basil (dried)

 

1 tbsp. smoked paprika

 

Oil for frying

 

 

Place the chicken, onion, garlic, ¾ tsp salt and ¼ tsp pepper in a large bowl. In a separate dish, beat together the eggs and milk and then pour over the chicken. Leave for 20 minutes.

 

Start heating the oil in a large cast-iron skillet.  

 

Next, combine the flour with black pepper, cayenne pepper, salt, basil and smoked paprika.  Remove the wings from the egg mixture and put the mixture aside.  Make sure you drain the chicken well. Then, place half the wings in your flour mixture, coating them well, and shake off any excess. Next, dip the wings back in the egg mix and then in the flour mix again, all the while making sure that the wings are evenly coated.

 

Fry the chicken for about 8 minutes or until golden brown. Then spread on a baking sheet and keep warm in a preheated oven (200°C).  Repeat the process with the remaining wings.  Serve with a refreshing salad of carrot and cabbage!

 

½ cup. Hoisin sauce

 

1/3 cup teriyaki sauce

 

¼ cup. brown sugar

 

2 garlic cloves, crushed

 

1 tbsp. freshly ground ginger

 

Cooking spray

 

 

Preheat oven to 190°C. Spray a baking pan with some cooking spray.

 

In a bowl, mix the hoisin sauce, teriyaki sauce, the brown sugar, garlic and ginger.

 

Place your wings in the pan and using a brush, coat the wings with your Asian mixture. Bake for 20-25 minutes until the wings are golden brown.  Turn the wings every 15 minutes, re-basting them. Sprinkle some sesame seeds on top and serve with a side salad.