Monday, April 21, 2014
Chicken wings the egg white version
I do seem to have lot of chicken wing recipes on here, this has to be version six I’ve published on here, and I wouldn't even want to start with the numerous experiments that haven’t made it to the site, I don’t have enough digits. This is a baked version a bit like the hot wings version I did a while back they’ll spend a little while in the fridge so preparing the night before is probably the best, but at a pinch six hours before cooking should be enough.
500g chicken wings
1 large egg whites
2 tsp baking soda
Prepare a baking tray that will fit in your fridge with a rack and set aside.
Whisk the egg whites until they have increased in volume but still runny, we’re not looking for soft peaks just a little volume so coating the wings is easier.
Add the baking soda, chilli flakes (to taste) and salt (about a teaspoon). Whisk together.
Toss the wings through the egg white mixture and transfer to the baking tray, make sure there is space between the wings. Transfer to the fridge uncovered and leave overnight, or prepare in the morning for the evening.
Pre-heat the oven to 230ºC, cook the wings for 15 minutes, turn the wings over and cook for 15 minutes more, turn over again and another 10–15 minutes depending on their size and how well you like you chicken cooked.
Toss the hot cooked wings in your favourite hot sauce, I’m quite a fan of Tapatío hot sauce at the moment, and eat immediately or at least once they’re cool enough for you to handle. A finger bowl and paper towels are a must.