Honey & sriracha hot wings
Deep-frying anything other than a portion or two is too much hassle for me on a Friday night, but my family is crazy for sticky chicken wings. They’re normally deep-fried, so I’ve come up with a recipe that makes crisp and delicious wings without the fuss. You can keep them unglazed if you prefer – either way, this roasting method is a game-changer. Baking powder is the magic ingredient, making the chicken skin blister quickly, while the cornflour forms a crispy crust.
SERVES 4 PREP 10 mins plus at least 2 hrs chilling COOK 50 mins EASY
This story is from the August 2021 edition of BBC Good Food ME.
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This story is from the August 2021 edition of BBC Good Food ME.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 9,000+ magazines and newspapers.
Already a subscriber? Sign In
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