Crispy Chicken Wings - 3 Easy Flavours

https://youtu.be/NiZW300hxvo

I couldn't decide which chicken wings to make, so I made all three.

Starting with one seriously crispy chicken wing recipe, I'm taking them in three completely different directions: fresh chimichurri, sticky maple bourbon and Korean BBQ.

The chicken is baked until deeply golden and crisp, then tossed in each sauce for three completely different flavours. Whether you like fresh and herby, sweet and sticky or spicy and savoury, there's a wing here for you.

Crispy Chicken Wings - 3 Easy Flavours

Serves 4-6

Crispy Chicken Wings

Ingredients

1.5kg chicken wings

1½ tbsp baking powder

1½ tsp fine sea salt

1 tsp smoked paprika

1 tsp garlic powder

½ tsp freshly ground black pepper

Method

Preheat the oven to 200°C Fan (220°C conventional) and place a wire rack over a large baking tray.

Separate the drumettes from the wingettes by cutting through the joint. Cut off and discard the wing tips, or save them in the freezer to add to your next batch of chicken stock. 

Pat the chicken wings thoroughly dry with kitchen paper. Removing as much surface moisture as possible is important for achieving crispy skin.

Place the wings into a large bowl and add the baking powder, salt, smoked paprika, garlic powder and black pepper. Toss thoroughly until every wing is evenly coated.

The baking powder helps draw moisture away from the surface of the skin and slightly raises its pH, encouraging the skin to brown and crisp more effectively in the oven. Make sure you use baking powder rather than bicarbonate of soda.

Arrange the wings in a single layer on the wire rack, leaving space between each one. The rack allows hot air to circulate around the wings, helping the underside crisp rather than steam.

Bake for 40-45 minutes, turning the wings halfway through, until deeply golden, crisp and cooked through.

Divide the cooked wings into three equal portions and toss each portion with one of the following sauces.

1. Chimichurri Chicken Wings

Chimichurri

30g fresh flat-leaf parsley, finely chopped

15g fresh coriander, finely chopped

1 small red chilli, finely chopped

2 garlic cloves, finely grated

60ml extra virgin olive oil

1½ tbsp red wine vinegar

1 tbsp lemon juice

½ tsp dried oregano

½ tsp fine sea salt

Freshly ground black pepper

Method

Add the parsley, coriander, chilli, garlic, olive oil, red wine vinegar, lemon juice and oregano to a bowl. Season with the salt and plenty of black pepper, then mix well.

Leave the chimichurri to sit for 10-15 minutes to allow the flavours to develop.

Add one portion of the hot, crispy chicken a wings to a large bowl and toss with enough chimichurri to lightly coat them.

Transfer to a serving plate and spoon over a little extra chimichurri.

Finish with fresh coriander, parsley and a squeeze of lemon.

2. Maple Bourbon Chicken Wings

Maple Bourbon Glaze

80g maple syrup

50ml bourbon

1 tbsp whole grain mustard

1 tbsp light soy sauce

1 tbsp apple cider vinegar

1 garlic clove, finely grated

½ tsp smoked paprika

¼ tsp chilli flakes

20g unsalted butter

Method

Add the maple syrup, bourbon, whole grain mustard, soy sauce, apple cider vinegar, garlic, smoked paprika and chilli flakes to a small saucepan.

Place over a medium heat and bring to a gentle simmer. Cook for 3-4 minutes, stirring occasionally, until the mixture has reduced slightly and become glossy.

Remove from the heat and whisk in the butter until smooth and emulsified.

Add one portion of the crispy chicken wings to a large bowl and pour over the warm glaze. Toss thoroughly until the wings are completely coated.

Transfer to a serving plate and finish with a little flaky sea salt and freshly cracked black pepper.

3. Korean BBQ Chicken Wings

Korean BBQ Sauce

2 tbsp gochujang

2 tbsp runny honey

1½ tbsp light soy sauce

1 tbsp rice vinegar

2 garlic cloves, finely grated

1 tsp fresh ginger, finely grated

1 tsp sesame oil

1 tsp toasted sesame seeds

1-2 tbsp water

To Finish

2 spring onions, finely sliced

1 tsp toasted sesame seeds

Method

Add the gochujang, honey, soy sauce, rice vinegar, garlic, ginger and sesame oil to a small saucepan.

Place over a medium-low heat and cook for 2-3 minutes, stirring until smooth and glossy.

Add a little water if the sauce becomes too thick.

Stir through the sesame seeds.

Add one portion of the crispy chicken wings to a large bowl and pour over the warm Korean BBQ sauce. Toss until the wings are completely coated.

Transfer to a serving plate and finish with spring onions, sesame seeds, fresh coriander and sliced chilli, if using.

Tom's Tip

Don't sauce the wings until you're ready to serve them. Tossing the crispy wings through the sauces just before eating gives you the best balance between a crisp exterior and a beautifully flavoured coating.

For the crispiest wings, don't overcrowd the baking tray. If the wings are touching, they will steam rather than roast.