From the Kitchen :Barbecue Wings [2nd Anniversary Post!!!]

Wow, the blog is now 2 years old! Thank you all for the support thus far. Didn't expect for a side hobby to have such longevity and also pique my interest for so long. As such, in commemoration of this great milestone, here is a recipe where I bet will be a crowd pleaser for any party, barbecue wings and wedges! And we are going to make our own sauce for this bad boy. Lets get cooking shall we?


Barbecue Wings and Wedges

500 gm chicken wings

Dry rub ingredients:
1 tsp ll spice powder
2 tsp black pepper
2 tsp paprika
1.5 tsp salt (I used Himalayan rock salt)
2 tsp baking powder


Sauce:
1 cup tomato ketchup
1/3 cup apple cider vinegar
3 tbsp honey
3 tbsp maple syrup
3 tbsp mollases
paprika
black pepper


Wedges:
3 russet potatoes
4 cloves of garlic, chopped.
salt and pepper

Steps:

Wash the wings first yea. Nobody likes salmonella. 

1. Separate the drummets from flap of the wings. You can do this by pushing a knife through the socket between the drummet and flap. It looks abit like the elbow if the chicken, if you ask me.

What an interesting contrast of colours

2. Once separated, combine the dry rub ingredients together. Then mix it together the thoroughly with the wings.

Pro tip: I recommend that you sprinkle in thirds of the dry rub when mixing. Like baking, this will allow the ingredients to be evenly spread out and allow proper infusion of the rub.

Ready for the oven. 

3. Spread out the wings onto baking rack and cooked them in a preheated over, at 220c for about 35 minutes. Make sure you have a baking tray at the bottom or a drip pan to trap all the fat dripping off when the cooking happens.

Boil boil boil

4. While the wings are cooking, bring the ketchup and the vinegar to a low simmer and once it is warm and slightly bubbly, add all your sweeteners. Note I did not add in the ratio to the paprika and black pepper, as the heat is a matter of preference.

We are not done yet, and they are already looking delicious!

5. Once the wings are out, place them onto a metal bowl and coat them in sauce. You can brush them with the sauce or toss them around in a metal bowl like I did.

Saucy!

6. Leave it aside to absorb the sauce. You can eat it right away and it will be good, but be patient so that the sauce can properly stick onto the meat.

My inner OCD has kicked in. 

7. For the potatoes, slice them into wedges and coat them with alot of olive oil and garlic. Season with salt and pepper and place the wedges onto a baking tray. make sure that they are properly spread out so they can have that crunchy golden brown bits.

Golden!

7. Bake it for about 35 minutes, and if you can bake it the same time as your wings to be more judicious with your time.

Pro tip: if you crowd the pan, you will steam the potatoes. The wedges will turn out soggy.  and that would not be very nice.

Gorgeous. 

This was such a simple recipe, but the pay off was mind blowing. The chicken was indeed perfect and the wedges was a great side kick to the wings.

A close up. A very well deserved close up. 

And nope, I did not go crazy when I said baking powder. This is because the baking powder helps with the browning of the chicken by reducing the heat threshold for the wings to have a Maillard reaction. Long story short,  you get good browning on the wings. If you have made extra sauce, do not worry. Just freeze it and it will keep for about 3 months.

Time to chow. 

Once again, thank you all for the amazing support. I do hope you give this recipe a try, you would not be disappointed. Now, if you excuse me, I need to finish my celebratory meal.


PS: Also, on another note, I have friends who have been supporting the blog who have requested for more recipes so that they can up their cooking game as well. So do check this space out for more kitchen chaos and mishaps!