Spicy chicken wings

16 Jun

Spicy wings.

Spicy wings.

When we were in the midst of the Leaving Certificate, myself and about 10 other mates used to play cards every friday. It was a somewhat serious affair, played throughout all of sixth year and then after the leaving cert it fell by the wayside as we all moved on into our respective courses.  In recent years, we have threatened to reconvene but it never happened. I bit the bullet recently- and when I invited them all over I thought it would be an opportune time to trial a few recipes on them.  First are my very easy spicy chicken wings.

Ingredients: (Made enough for 8-10)

Wings:

2.5 kg of chicken wings

1.75 cups of Sriracha sauce.

1 cup of sunflower oil

juice of one lemon

 

Dipping sauce:

1 tub of Philadephia garlic and herbs

2-3 tablespoons of natural yoghurt

 

Method:

Wings:

Throw the wings, sauce, oil and lemon juice into a deep pot and stir until the wings are evenly coated. I marinated them for about 6 hours.

Then lay them out on tinfoil on oven trays and bake for about an hour ( at 180 C) or until the wings begin to take on some colour.

Dipping sauce:

Mix the tub of Philadelphia with enough yoghurt to make it a loose/ dippable consistency.

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A few people asked where to get Sriracha sauce after the last recipe I mentioned it in. It is available in any Asian supermarket. I got mine in the Asian market on Drury Street.