They’re certainly messy, but I do like making (and eating) chicken wings. They feel a bit like bar food, but you can pick up a pack of like 20 of them for almost nothing here in England, and they make a great family lunch for all of us, and all things considered, don’t take all that long. I think they’re more popular over in the States, but the UK is slowly catching on in my opinion, since the town close to us has chicken wings popping up on menus all over the place these days.
(One thing that does confuse me though, is that I’ve seen the phrase “boneless chicken wings” (mainly on America-centric websites) and surely then it just becomes a chicken nugget?? It’s just one of those weird little things that niggle me ever since I’ve seen it)
These are just marinated and grilled in a simple soy, ginger, garlic and honey mixture, which is slightly salty and sweet, and served with a quick home-made radish pickle that pickles as you cook the chicken. Obviously, you’ll get the best results if you marinate the chicken wings overnight, but don’t sweat it if you find you’re starting barely an hour before you want to eat. Just make sure to glaze the chicken wings constantly as you BBQ them (which I recommend over the oven, because that BBQ flavour is something you can’t cheat at).
Serves 2-3 as a light lunch.
20-25 chicken wings
5 tsbp of runny honey
2 tbsp of soy sauce
2 cloves of garlic, peeled and minced
2cm piece of ginger, minced
1 small chilli, de-seeded and minced
about 150g of radishes, various sorts and colours if you like
2 tbsp of rice wine vinegar
2 tbsp of sugar
1 tsp of chilli powder OR togarashi seasoning
spring onions, finely diced, OR wild garlic stems, finely diced (optional)
Mix together all the chicken ingredients in a bowl and cover. Leave to marinate in the fridge for some time, preferably overnight.
When ready to cook, heat up the BBQ until hot. Cook the wings for about 15-20 minutes, turning regularly and basting with the remaining marinade often on both sides until there’s none left, or until the juice runs clear when pierced with a skewer.
As they’re cooking, mix the radishes with the rice wine vinegar, sugar and seasoning (I use a mason jar so I can just pop the lid on and shake it all together, and then shake it ever so often as I’m cooking the chicken). Stir the mixture every once in a while as you’re cooking the chicken.
Once ready, add to the chicken wings with a sprinkle of sesame seeds and spring onion if you like, and serve with the pickles.