Wings, Two Ways.
Makes 2kg
We recently had a bit of a wing-feast with my brother and sister-in-law. I can’t say we remembered to take a photo of the wings, so you’ll have to believe me when I say they were good. But I did get a photo of the dry rub! The marinades below are each enough for 1kg of wings.
- Ingredients:
- Mexican dry rub:
- 1 tbsp sumac (or the zest of 1 lemon)
- 1 tbsp dried oregano
- 1 tsp smoked paprika
- 1 tsp chipotle chilli flakes
- 1 tsp garlic powder
- 1 tsp salt
- 1 tsp caster sugar
- Korean wet marinade:
- 1 big heaped tbsp of gochujang (gluten-free if required)
- 3 tbsp soy sauce (gluten-free if required)
- 3 tbsp sesame seeds
- 2 tbsp caster sugar
Step 1: For each of the rub/marinade, combine the ingredients in a large bowl or sealable bag.
Step 2: Toss the chicken wings through the rub/marinade until completely coated and leave to marinate for an hour or two.
Step 4: Spread the wings in a single layer on baking trays (keep the rub/marinade separate).
Step 5: Cook in a preheated oven (190-200c fan) for 50-60 minutes.
Delicious served with potato wedges and coleslaw.