Updated: Dec 28, 2021
Prep Time 5 minutes - Total Time 45 minutes - Serves 2
Warning eating these will result in a messy face and very sticky fingers. But will also guarantee satisfaction, so much so that Mick Jagger will be satisfied.
Wings have to be the ultimate snack, tender, sticky, spicy and I could eat a never-ending bucket full.
(You will also find this recipe on page 26 of my book Richard’s Family Favourites click here)
1 kg of chicken wings.
Pinch of chilli flakes or to taste.
1 tsp of smoked paprika.
100 g of butter.
5 garlic cloves, chopped up.
4 tbsps of your favourite hot sauce.
2 tbsps of muscovado or brown sugar.
Place the chicken wings into a roasting tray, drizzle with olive oil, season with salt and pepper, sprinkle with the smoked paprika and chili flakes. Mix and roast at 180℃ for 30 minutes.
After 20 minutes put garlic and butter into a saucepan, mix and simmer over a low light for 5 minutes. Then take off the heat and add the hot sauce, sugar and mix together to combine.
After the 30 minutes are up remove the tray from the oven and turn up to 200℃. Place the wings in a bowl and pour over most of the sauce and mix well, keeping some for later. Pour out all the juices from the tray then return the wings and roast for a further 10 minutes. When the 10 minutes are up, bush with some more of the sauce, again keeping a little for later and roast for another couple of minutes. Once out of the oven give them a final bush with the remaining sauce.
To serve, garnish with some fresh chopped chives, thin slices of spring onions, a little sprinkle of smoked paprika, a squeeze of fresh lime and a good pinch of salt.