I am having a serious obsession with Hot Wings right now; I think of them at every meal time, before a drink, during drinking and when I’m hungover, it’s becoming a problem…..
I visited my parents last weekend (who are both fantastic chefs (the main reason I go home..)) to be told we were having a feast of soul food that evening, for dinner! I thought I had had the best hot wings, until now!
This recipe I am going to share with you creates a beautifully flavoursome chicken wing with just the right balance of spice and sweet for a moreish mouthful. I ate 10 wings in one sitting!
3 table spoons olive oil
3 table spoons balsamic vinegar
3 table spoons of Bajan hot sauce (you can find this in most large London supermarkets or you local world foods market) if you like them more spicy than sweet add this to your hearts desire.
2 table spoons of sweet BBQ marinade (or 1 desert spoon of maple syrup)
4 cloves of fresh crushed garlic
1 desert spoon of soy sauce
Fresh chicken wings come in 3 sections. With a strong knife chop the tip section off that has no meat.
The cut the remaining two piece into two.
Stir pieces into the marinade and refrigerate for at least 6 hours, turning once after 3 hours so all the spicy sweet goodness sinks into the meat and skin.
Pre-heat oven to 180 C.
Lay wings on foil and wrap up
Put in oven for 1 hour
Remove from oven, open the foil and return to oven for a further 20 minutes to crisp them up
Enjoy solo or with a mayonnaise dip.
We ate our chicken wings with a soul food feast which included: slow roasted pork knuckle, falafel, cream cheese stuffed jalapeño peppers, corn on the cob, potato salad and cheesy coleslaw.