Chicken Wings Tips and Tricks

Here are our tips and tricks for getting the perfect chicken wings at home, no deep-frying involved.

1. Pan fry the wings with a little oil on a very high heat until golden. Not fully cooked through but just brown the skin.

2. Don't put any sauce or rub on the wings at this point, just plain chicken wings.

3. After the wings have been browned off, toss them in a bowl with Black Market Spice - Majestic Spice Rub

4. Then simply place onto a tray and put into the oven at 200c for about 15 minutes.

5. Take you chicken wings out and put them into a bowl just as you did before. Give them a second coating of the spice rub.

6. Turn the oven up to 220c and cook them for another 10 minutes.

7. That's all there is to it. Depending on your preference, you can give them a third coating just before you serve them. 

The trick of doing multiple coats always makes for a crunchy full flavoured wing. Of course times will vary based on how big the chicken wings are and how good your oven is so use these tips as a guideline only.

 Photo and recipe from Black Market Spice website

Crumbed Chicken Schnitzels with Balsamic Grapes and Onions

INGREDIENTS

• 5 pieces or 1 tray CKB Crumbed Chicken Schnitzels

• 1/4 cup olive oil

• 1 onion, sliced in half and then into thin half-moons

• 3 cups washed and dried whole purple grapes

• 1 teaspoon kosher salt

• 1/4 teaspoon freshly cracked black pepper

• 2 tablespoons Balsamic Vinegar

• 2 tablespoons cooking wine

• 2 tablespoons soy sauce

• 2 tablespoons honey

Instructions

1. Preheat oven to 220 degrees Celsius. Prepare a baking sheet. Pour oil directly onto its surface and spread to cover the entire baking sheet. 

2. Place onions in a single layer on half the baking sheet and the grapes on the other half. Sprinkle salt and black pepper over both the onions and grapes, and then drizzle balsamic vinegar, cooking wine, soy sauce, and honey. No need to toss the ingredients – it’s okay if the ingredients are not evenly dispersed, they will all come together at the end.

3. Bake in the centre of the oven for about 30 to 35 minutes, until the onions are crispy and grapes have browned on one side.

4. To cook the schnitzels, heat a large non-stick pan over medium heat with enough vegetable oil to cover the bottom of the pan. Once the oil is hot, fry each piece of chicken for about three to four minutes per side, or until both sides are crispy and a deep shade of brown. Do not overcrowd the pan, as this will create steam and will prevent the chicken from crisping up. Place finished chicken on a cooling rack or a paper towel-lined plate.

5. Remove the grape and onion topping from the oven and toss together gently with a large spoon or tongs. This will ensure that the grapes and onions soak up all the juices that have accumulated in the pan. Serve mixture over the schnitzels.

*photo and recipe from kosher.com

Baked Crispy Chicken Ribs

Seves 4

Ingredients

1kg CKB chicken ribs

1 cup Lewis & Son potato starch

Olive oil for drizzling

For Marinade

2.5 tbs soy sauce or tamari

1.5 tbs cooking wine

1 tsp sesame oil

1 tsp Chinese five spice

1 tsp freshly grated ginger

2 cloves garlic, crushed

Salt and pepper spice mix – optional

1/2 tsp Sichuan pepper corns

1/2 tsp black pepper corns

1/4 tsp chilli flakes

1/2 tsp white pepper

1 tsp rock salt

method:

1. Place chicken in a sealable bag pour over the marinade ingredients and toss to coat and mix. Set aside for 8-24hrs. The longer you leave it the more intense the flavour.

2. Once you’re finished marinating, preheat your oven to 200 degrees Celsius. Line a large tray with baking paper.

3. Pour a third of the potato starch into a small medium bowl, large enough to dip a rib into.

4. One at a time, take a rib from the marinade and dip it in the potato starch, make sure you press the starch in and cover every nook and cranny. The trick is for it to look a little shaggy in places as that will create crispy bits. Place the rib on your prepared tray and repeat with the remaining ribs.

5. Make sure the ribs aren’t touching on the tray, use two trays if you have to.

6. Once all the chicken is coated drizzle in a little olive oil, or lightly spray with oil. Transfer to the oven and bake for 30 -45 minutes. Turn every ten minutes to make sure they get evenly golden and crispy. Remove at any stage after 30 minutes, once they’re nice and golden as pictured.

7. Turning them is important as otherwise you made end up with white bits of starch rather than a golden coating.

8. While cooking, crush the salt and pepper ingredients in a mortar and pestle until fine Note: You can just use salt and pepper instead. Add some chili powder if you please, and white pepper if you have it!

9. Once cooked, sprinkle over the salt mix and serve immediately. Don’t pile in a deep bowl as they’ll lose their crispness!

Enjoy!

*recipe and photo from thehealthyhunterblog.com