Thursday, 11 June 2009
Salt and pepper wings
It's been a manic week on the work front so I thought I might dig up a recipe from The Book. (There is a Frugal Cook book in case it's slipped your notice ;-) I also had a rather enticing pic of it I remembered I hadn't published.
The main pleasure of eating chicken wings is the lovely sticky, finger-licking, almost Marmitey goo you get if you cook then sufficiently long, a texture and flavour that sometimes gets masked if you cover them with a marinade. If you can have salt and pepper squid I thought, why not salt and pepper wings? It cuts down on the other ingredients you need to use and makes them more child-friendly. A good dish to make when you have the oven on for something else.
1 kg free-range chicken wings, preferably organic (I bought mine from Sheepdrove Farm in Bristol)
1-2 tbsp light cooking oil
Freshly ground salt and pepper
Pre-heat the oven to 180°C/350°F/Gas 4. Put the wings in a large roasting tin - or two smaller ones, pour over a little oil and turn the wings so they are lightly coated with oil. Season generously with freshly ground salt and coarsely ground black pepper and roast for 1 - 1 1/4 hours, turning the wings two or three times. Remove the wings from the roasting tin, rolling them in the pan juices to pick up any delicious sticky bits and leave until cool enough to handle (about 15-20 minutes). Eat warm or cold (but they’re never as good once they’ve been refrigerated) Save the fat from the pan which has a fabulous flavour.
Chicken wings seem to be one of the few 'cheap cuts' that still remains cheap. Have you noticed cheap cuts going up in price?