If there is anything more more-ish than chicken wings, I am yet to meet it. In this Piri Piri recipe, I’ve slow-cooked them in stock, milk and spices for a couple of hours, then dredged them in spiced gram flour (it’s lighter than plain) before deep-frying in beef dripping.
Finger lickin’ sensationally good results. Serve with a Dolcelatte cheese dip.
10 or more chicken wings, snipped into two with poultry shears
300ml chicken stock
200ml semi-skimmed milk
For the Piri Piri spice mix, I’ve used this recipe from Spiceomania, though you could use a big brand such as Bart’s or Schwartz
1 tsp salt
½ tsp cinnamon powder
½ tsp cardamon powder
½ tsp sugar
½ tsp ginger powder
2 tsp paprika
2 tsp cayenne pepper
1 tsp chilli flakes
2 tsp garlic powder
2 tsp dried oregano
2 tbsp gram flour (or plain, if you don’t have gram)
1. Make up the Piri Piri spice mix by combining all the ingredients (except the flour) together in a bowl. Divide it in two.
2. Toss the chicken wings in half the spice mix then add them to a slow cooker or lidded casserole dish with the stock and milk. Cook on LOW (if using a slow cooker) or 130C (if casseroling) for 2 hours.
3. After the cooking time, remove the wings from the stock and drain on kitchen paper.
4. Mix the rest of the spices together with the flour. Dredge the wings in the seasoned flour.
5. Heat oil (or dripping or lard) in a deep frying pan or chip pan until it sizzles when you drop in a little flour. Cook the wings for 1-2 mins until crisp and golden. Drain on kitchen towel.
TO MAKE THE DOLCELATTE DIP
Mash 100g soft Dolcelatte cheese with 100g crème fraiche.
Serve with tomatoes, potato salad and green leaves.