Have you ever tried to buy free range wings in a supermarket? It’s bloody impossible to find them, even in my beloved Waitrose. You can get them in the halal section of most places, but other than that they always seem to be in the ‘budget’ chicken section- i.e. they come from chickens who lived in a cage in a pool of their own faeces and urine and died crying with relief.
One of my guilty pleasure is TGI Friday- I LOVE their Jack Daniels glaze and before I developed such strong feelings about unethical meat I always used to order a double portion of the JD wings to start, I miss them a lot. They are actually opening in Brighton this year so it’s going to be even harder to resist them soon.
I eventually found a supplier of free range wings pretty much on my own front doorstep from Bramptons the Butcher. £3 for a kilo- absolute bargain and a lot of meat on the bone too.
Most people coat the wings in the sauce before cooking but I prefer it when the skin is crispy so always cook the wings first and then drizzle with it afterwards.
Line two large baking trays with foil and then put a rack on top of each, then arrange the wings skin side down and cook for 10-15 minutes in a 220 oven then turn so skin side up for a further 15-20 mins.
The below quantities are for 2 kilos of chicken wings:
200ml hot sauce (Franks buffalo sauce is the best in my opinion)
100g butter, melted
2 tbsp of paprika
1 tsp salt
1 tsp of cayenne pepper
1/2 tsp black pepper
- Melt the butter in a small pan, stir in the rest and then heat gently until warm- it’s as easy as that.
Blue cheese dip:
125ml sour cream
125g blue cheese (crumbled)
1 tbsp white wine vinegar
1 clove of garlic (minced)
- Combine all of the ingredients and blitz in a food processor until or stir vigorously by hand if you prefer for there to be lumps in it (I do).