Chicken wings with sweet soy & burnt lime butter
Prep
15 mins
Cook
40 mins
Servings
4
Difficulty
Medium
These crispy chicken wings are my go to when I want something impressive but honestly quite simple. The beauty of this dish is how quickly it comes together in under an hour, making it perfect for a midweek dinner or casual entertaining. The sweet soy glaze with that gorgeous burnt lime butter is absolutely addictive, and using quality organic free range chicken means you're getting better nutrition and flavour in every bite. The garlic and lime combination brings real brightness to the dish, while those caramelised edges on the wings give you that restaurant quality finish at home. Trust me, once you try this, you'll be making it again and again.
Ella x
Ingredients
- 400 gramswaitrose duchy organic free range chicken wings(pack Duchy Organic Chicken Wings (or see the introduction for a guide on jointing a whole chicken))
- 1 tspdried rosemary
- ½ tspsea salt
- ¼ tspblack peppercorns(freshly ground black pepper)
- 4 tbspcornflour
- 1 tbspessential vegetable oil(vegetable oil, for brushing)
- 3limes(halved)
- 2 tbsplight soy sauce(soy sauce)
- 1 tbspmirin
- 1 tbspdemerara sugar
- 1 tbspessential clear honey(clear honey)
- 2 clove/sgarlic(crushed)
- 20 gramsunsalted butter
Detail level
Instructions
- 1
Preheat the oven to 230˚C, gas mark 8. Put a large baking tray in the oven to heat up. Put the chicken wings in a bowl and season with the dried rosemary, salt and pepper, then coat in the cornflour. Carefully line the hot baking tray with baking parchment. Put the chicken wings on top; brush with vegetable oil. Reduce the heat to 220˚C, gas mark 7, and cook for 40 minutes, turning halfway through, until the skin is golden and crispy, and the meat is cooked through, the juices run clear and no pink meat remains.
- 2
Meanwhile, scorch the lime halves by placing them on a hot griddle pan, cut-side down, for 2-3 minutes. When cool enough to handle, juice two of the lime halves and set aside.
- 3
When the chicken wings are almost cooked, put the soy sauce, mirin, sugar, honey and crushed garlic in a wok or saucepan with 100ml water. Bring to the boil and cook until the sugar has dissolved and the sauce has thickened slightly (about 5 minutes in all). Add the lime juice, then take off the heat and stir in the butter. Brush the soy and lime butter all over the crispy chicken wings and serve with the remaining scorched lime halves on the side.
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