Cooking, or at least developing a recipe, or a dish, or a snack, or even just figuring out just how you like your grilled cheese, is always a work in progress, you’re never likely to get it right the first try, or even the second, time and patience is your friend. I’ve recently started a hot and spicy affair with chicken wings, trying to nail the perfect crunchy spicy wing, a good crust, moist perfect flesh and of course hot! Easier said than done, you have to get the ratio of flour right, choose the right spices, should I just use wheat flour? Deep fry? Oven bake? I previously wrote about mark 1, but now with mark 3 behind me, I am almost there, and this recipe (mark 4) is as close to perfect as I can get, in a perfect world of course.
The quantities below are based on 500g of chicken wings.
10g Coriander seed
10g Cumin seed
5g Chili flakes (hot)
5g Sweet smoked paprika
- Grind all the ingredients together, a blender is handy but a mortar and pestle will do the job.
- Sieve the resulting mixture, saving both the resulting powder and coarse separately. You should have about 16 grams of powder, if you’re off by a gram or two don’t worry, but much more than that put the coarse back in the blender and grind more.
- Mix the 16g of powder with 5g of the coarse, about a 3:1 powder to coarse ratio. Set this aside, and either discard the remaining coarse materials or seal up in a jar and store.
The powder separated from the coarse chaff.
16g powder & 5g coarse chaff.
25g Fine semolina flour
25g Plain wheat flour
21g Spice mix (the 16g powder + 5g coarse from above)
- In a large bowl mix all of the ingredients together, if you have more than 20-21g of spice mix adjust the flour accordingly, 5 parts flour mix to 2 parts spice mix.
Getting it all together
- Pat the chicken wings dry with some paper towels, and lightly coat with some oil, canola is fine, I usually just use the aerosol cooking oil that I spray the sheet pans with, it’s canola and as it’s a spray I can get a nice even light coating.
- Add the wings to the bowl with the spiced flour and cover with a double layer of clingfilm.
- Gently toss the wings in the flour, making sure to coat thoroughly, you may wish to give another little spray with oil to help, but it’s not always necessary.
- Place the bowl in the fridge for at least 30 minutes, this will allow the starch in the flours to hydrate, making for a stronger coating that will help trap in steam from the wings as they cook, and less likely to fall off.
- Preheat the oven to 200-210°C, let it sit at temperature for a good 15 minutes before adding the chicken.
- Line a sheet pan with baking paper and spray with some non-stick spray (yes the double up of non-stickiness is needed)
- Arrange the chicken on the pan, allowing room around each wing for airflow.
- Cook for 15 minutes, and then remove from the oven and turn each wing over, cook for a further 15 minutes.
Serve up with some hot sauce, a finger bowl and lots of napkins.