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.