Who doesn’t love Sticky Chicken Wings?
These aren’t the Southern USA-influenced, deep-fried kind, but instead are oven baked, with the main heat coming from pepper and mustard. And they’re such a winner for a movie night with family and friends!
This glaze is also great with pork or beef ribs too, but *warning* you’ll need a napkin, a water bowl for finger-dipping, and perhaps (definitely) a cold beer.
1kg free range chicken
¼ cup Dijon mustard
¼ cup cider vinegar
1 Tbsp caster sugar
1 Tbsp brown sugar
Big pinch of cracked black pepper
Big pinch of Cayenne pepper
Big pinch of salt
1 tsp chilli flakes (optional)
1 tsp butter
Preheat oven to 180c.
Place the chicken wings in a pot, cover with water and bring to the boil. Turn down to a simmer for 12 minutes, turn off the heat and let sit.
For the glaze, mix all other ingredients (except the butter) in a pot and reduce to 1/3.
Add butter, then strain chicken wings (you can keep the liquid to freeze and use as chicken stock at a later stage.)
Add wings to the reduced glaze, mix thoroughly then place wings on a baking tray and bake for 22 minutes, shaking tray every 5 minutes.
Serve with napkins.
Next month, Matt Wilkinson will release his third cookbook, ‘Mr and Mrs Wilkinson’s How It Is At Home’, which is co-written with wife Sharlee.
Hawkers Pilsner 300ml ($21.99/6 pack, $69.90/ 24 case)
Very few could say they have never indulged in a plate of sticky chicken wings and a beer. This is definitely one of the classic beer/food pairings!
Dan Murphy’s beer expert Kirrily Waldhorn recommends a beer that will cut through the sticky sweetness of this dish, and also cleanse the palate. The Hawkers German-style Pilsner is up to the challenge.’With a tonne of German noble hops imparting just the right amount of spice and herbaceous characters along with a whopping 50 IBU (international bitterness units), this Pilsner provides the much-needed contrast’ explains Kirrily. ‘This pairing transforms the classic wings-and-beer combo to a whole new flavour sensation.’
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