|Oddly, these wings seemed to have been cooked in 1973 from the |
photo quality. I have no idea why the camera
did this. They tasted fabulous.
I must say sorry about the gap in posts by the way. It seems Santa misread my Christmas list and actually thought I'd like to have the UK's Official National Christmas Lurgy 2010 for the last week or so. Honestly, next year socks would be fine, Santa. It's made both staring at screens and any thought of food extremely difficult. The perils of food blogging.
What a joy though to find the missing chicken wings recipe in the back of my 2010 diary as I transferred a few notes. You have to make these luscious wings! Here's how.
Ingredients for 3 (or 2 if you're really greedy - we were!):
About 16 chicken wings
(there's enough sauce for at least another half dozen wings, maybe more, if you want to scale up)
2 garlic cloves, minced
1/4 cup (60ml) ketchup
1/4 cup (60 ml) BBQ sauce - I used HP Honey Woodsmoke flavour
1 tsp salt
1/2 tsp mixed herbs
1 tsp smoked paprika
2 tbsp grainy mustard
2 tbsp dark brown sugar
2 tsp Tabasco
Tip all ingredients for the sauce into your slow cooker and give it all a good mix. Then add your wings and stir to coat evenly.
Cook on High for 3 hours then reduce to Low for the next 2. Alternatively, cook on High for 4 hours or on Auto for 6 (auto starts with an hour on high then drops the heat).
Serve with blue cheese dip. I just mashed some Danish Blue into some natural Greek yoghurt.
Heav.En.Ly! These are spicy but not super-hot. If you like your wings really fiery you'll need a lot more hot sauce but these wings were a great balance of moist,tender meat with a sweet, smoky and tangy sauce. Flavour wise these were my prefect wings. I might however give them a 2 minute blast under the grill/broiler at the end next time just to have a slight crispy finish on the beautifully moist wings. The blue cheese dip really worked and we licked out the bowl with our fingers the sauce was so good. Elegance, pah!