I am beginning to think of myself as a bit of a Wing Guru. You see they’re my Mum’s favourite food, so I end up cooking them at least once a week. I don’t mind, I fully endorse using the lesser cuts of animals to ensure nothing goes to waste.
I am on a constant drive for new and novel ways to flavour them and this is such a winner. Inspired by the Malaysian technique of tenderising meat with Papaya, I’ve used the acidic nature of seasonal rhubarb in this stunner of a dish.
Try It, your sticky face and fingers will verify just how finger lickin’ good it is!
250g Full Fat Greek Yogurt
2 tbsp Curry Powder
1 tsp Sea Salt
1-1.5Kg Chicken Wings
1 tbsp Rapeseed Oil
1. The day before you want to serve the wings, preheat oven 180C and chop the rhubarb into 4cm lengths. Arrange on a baking tray, sprinkle with sugar and cover with foil.
2. Roast for 15 minutes, remove the foil and cook 10 minutes more. This will soften the rhubarb but retain and intensify its flavour.
3. Add to a bowl with the juices and mash with a fork. Allow to cool completely.
4. Mix the remaining ingredients into the rhubarb, cover and pop into the fridge for at least 4 hours to tenderise.
5. Again, heat the oven to 180C and line the wings on a baking tray, flesh side down. Cook for 20 minutes then turn the wings individually and increase the oven to 200C. cook 30 minutes more or until beginning to char.
6. Serve with ranch dip and celery