Peppery Chicken Wings & Slaw
2022-03-26 17:41:02
Serves 4
I have slightly modified both recipes from the book and this meal is done in about 30 minutes.
- 5lbs (2 1/4kg) chicken wings, tips removed & wing divided at joint into two parts
- fine sea salt and freshly ground pepper to taste
- 2 teaspoons ground allspice
- 1/4 teaspoon ground cloves
- 1 teaspoon cayenne, piment d'esplette or Italian pepperoncino
- 1 tablespoon sweet paprika
- 4 garlic coves, peeled and squashed to a paste
- 3 tablespoons olive oil
- 1 small head of firm green cabbage, cored and shredded
- 1 small red onion, thinly sliced
- 1-2 carrrots, peeled and julienned.
- 1 Manar (think small Persian) cucumber julienned
- 1 jalapeno or serrano chile, (I remove seeds and white pith to lessen heat) cut into very thin strips)
- Juice of 2-3 limes
- Toasted sesame seed oil to taste.
- Fine sea salt and freshly ground pepper
- Finely chopped cilantro or parsley can be addced
- Soy sauce can be added to taste in the dressing
- Preheat oven to 375F (190C) and lay a Silpat or parchment paper on 1 or 2 half sheets.
- Make the marinade by mixing the spices except for the salt and pepper with the olive oil.
- Lay the wing pieces out on a plate or half sheet and salt and pepper to taste.
- Transfer them to the marinade and fold them into it thoroughly.
- Allow to rest for about 5 minutes - while you make the sauce in the text of the post.
- Arrange on sheets so the pieces are not touching and put them into the oven.
- Check after 20 minutes for doneness - they are more than done after the internal temperature reaches over 165F (75C)
- For the slaw;
- Mix together all the jullienned and thinly sliced components in a large bowl.
- Mix together the lime juice, sesame oil and add salt and pepper to taste.
- You can add a dash of good quality soy sauce to the dressing.
- Add the dressing, just enough to flavor the slaw, not soak it.
- Serve with chicken wings and Roquefort Cheese Sauce.
- I roast them at a slightly higher temperature -390F or 200C
By David Tanis
Adapted from Heart Of The Artichoke
Adapted from Heart Of The Artichoke
Kitchen Detail https://lacuisineus.com/