Chicken Wings Jamie Oliver Food

STICKY KICKIN' WINGS

Steps:

• Toast the sesame seeds in a dry 20cm non-stick frying pan on a medium heat until lightly golden, then remove to a plate.
• Still on the heat, sit the wings in the pan - they should fit snugly. Let them colour for 1 minute on each side, then add the teriyaki and just cover the wings with water.
• Halve the chilli lengthways and add to the pan. Simmer for 35 to 40 minutes, or until the chicken is tender and the sauce is nice and sticky, turning occasionally.
• Add a splash of red wine vinegar to the pan and jiggle around to pick up the gnarly bits.
• Trim and finely slice the spring onions, scatter them over the chicken with the toasted sesame seeds, and get stuck in.

GINGER & HONEY CHICKEN WINGS

Steps:

• Trim and finely slice the spring onions and chilli, placing them into a bowl with the honey and soy sauce. Peel, then grate in the ginger, and pick in the thyme leaves. Mix well.
• Place the chicken sings in a single layer in a wide, shallow, non-reactive dish. Pour or brush over the marinade, cover and place in the fridge to marinate for 24 hours.
• Cook the wings on a hot barbecue or griddle pan for 15 to 20 minutes, or until dark and the juices run clear, turning often. If cooking on a griddle, finish the wings in the oven at 180ºC/350ºF/gas 4 for 10 to 15 minutes to make sure they're cooked through.

BAKED BUFFALO CHICKEN WINGS

Steps:

• In a large bowl, mix together the garlic, olive oil, cider vinegar, paprika, Worcestershire sauce, celery salt, hot sauce, honey and a couple of cracks of black pepper. Add the chicken wings and toss around to make sure they're fully covered in the marinade. If you have time, leave the wings to marinate for a couple of hrs in the fridge or ideally overnight.
• Heat oven to 180C/160C fan/gas 4. Drain and reserve the marinade, then spread the wings out on a very large baking tray. Bake for 30 mins, then pour off the excess oil, add the reserved marinade and toss well. Increase oven to 200C/180C fan/ gas 6. Return to the oven and cook for a further 30 mins, tossing a few times to coat in the glaze as they cook. They should be sticky and glazed with most of the marinade evaporated. Serve on a large platter alongside other party snacks.