My apologies for the lack of updates, or at least, the lack of food related ones. I will be running the 3rd and final part of my Scotland trip soon (it may go full George RR Martin though and be split into parts 1 & 2 of the same post), and I’ve a video in the works, yup you read that right! But in the meantime, I’ve been struggling with my new oven. It’s only temporary, which is a huge bonus, as it is ridiculously unreliable and seems to be completely unpredictable. My food posts over the next couple of months may be quite scarce and may include more food than baking. However I’m actually signing for a new flat today. I’ll be a resident of Bow Road from July 1st and can’t wait. The room is small but the flat is huge.
Recently my friend Lauren shared a recipe on twitter for Sriracha Glazed Chicken Wings. I absolutely f***ing love sriracha. It’s one of those “I wish I could put it on everything” ingredients, along with Coriander, black pepper and chorizo. It lends itself wonderfully to these deliciously spicy and stickily glazed wings. I want to try them cooked up on a BBQ at some point this summer too.
A few great things about this recipe: it’s quick (you don’t have to marinade in advance), it’s cheap (all of the ingredients are ones you can/will re-use easily) and it tastes incredible. In fact it would be a good one to get out to try and show off a bit as it looks/sounds complex. I had it as lunch and dinner for a whole week without getting bored (with rice and steamed veg).
Oh yeah, I should probably mention my 100 Mile walk, shouldn’t I? Rather sadly I had to pull out at 57 miles as I pulled a muscle in my groin. That was however 57 miles in just over 2 days, which I’m pretty pleased with. The others managed to finish and I’ll have a full post about it soon.
Did I mention these taste incredible?
- ***For the Chicken***
- 1.5kg chicken wings
- Sea salt and ground black pepper
- 2 tablespoons of sunflower oil
- ***For the Sriracha Glaze***
- 4 tablespoons of butter
- 3 garlic cloves, crush
- 1 small thumb sized piece of ginger, finely chopped
- 4 tablespoons of honey
- 6 tablespoons of sriracha sauce
- 1 tablespoon of soy sauce
- Juice of 1 lime
- Coriander leaves
- Sesame seeds, toasted (optional)
- Spring onions, finely sliced and curled
- Wedge of lime
- Preheat your oven to 200˚C (180˚C fan assisted).
- Rub the chicken with the oil (I did this in a large bowl) and season with the salt and pepper.
- Spread the chicken out on a couple of baking trays and bake in the center of the preheated oven for about 35 minutes (they should be nice and crispy by then).
- In the meantime, prepare the ingredients for the glaze. Have them all chopped and to hand before you start the cooking process. Start by heating a wok and adding the butter on a medium heat.
- Heat the butter until it begins to foam then add the garlic and ginger. Fry for a further 1-2 minutes, stirring frequently.
- Add in the remaining ingredients and bring to the boil, before cooking for a couple of minutes to thicken.
- Remove half the glaze from the wok and retain it in a separate bowl. Leave the rest in the wok off the heat.
- Once the chicken is cooked, remove from the oven and toss with the glaze in the bowl until well coated.
- Return the chicken to the oven and bake for a further 10 minutes.
- Remove and toss with the glaze in the wok.
- Garnish and serve. If you are having this as a main rather than a side/starter simply heat up with rice or noodles and add some steamed veg.