Over the weekend, we were doing some chicken wing math and came to the conclusion that Lagos restaurants are really killing us with the prices. Not just chicken wings either…
Is it just us or have restaurants in Lagos become crazy expensive. This place we’re at has Pad Thai for 12,000 Nigerian Naira and it wasn’t delivered fresh from Bangkok this morning
— Eat.Drink.Lagos (@EatDrinkLagos) July 8, 2018
Anyway, sometimes you just have to take matters into your own hands and make these things in your own kitchen. Like, these Sriracha Glazed Chicken Wings we “invented” lol.
Time: 3 hours
Active Time: 1 hour
1KG Chicken Wings
- 4 tablespoons Sriracha
- 1.5 tablespoons pure honey
- 1 teaspoon light soy sauce
- 1 teaspoon white wine vinegar
- 1 Maggi Chicken cube
- 1/2 teaspoon garlic powder
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon black pepper
The first thing you have to do is separate the flats from the drumettes. I’ve done this by myself a couple of times but since I started buying chicken from Hubmart, if I ask nicely the butcher will cut the chicken to my specification. I don’t like those pesky little pointers so I also ask for those to be removed when they separate the wings for him. Save them though because they can be used to make stock.
Next, measure out all your dry rub spices and combine. Toss in a plastic bowl with the chicken. Please, always wash your hangs after coming into contact with raw meats especially poultry because of the risk of salmonella. Cover with cling film and place in the refrigerator to marinate for two hours. Be sure to come back and wipe the surface where you handled raw chicken, because like I said cross contamination is real and I try to be very careful about it.
Pre heat your oven to 200 degrees celsius.
Arrange your chicken wings on a flat baking tray with enough space between them and bake for 30-35 minutes turning once half way through. At this point, your chicken wings are cooked through and we can apply the glaze.
Transfer your chicken wings to a large frying pan, wok, or cast iron skillet. Either works well. I use a large frying pan because I don’t have a cast iron skillet YET.
Over high heat combine the glaze with the chicken wings and continuously turn the wings as the glaze begins to bubble. You can reduce the heat to medium when the glaze starts bubbling. Continue to toss the wings in the glaze until browned nicely (3 – 5 minutes).
Transfer to serving dish and sprinkle with sesame seeds a la #saltbae.