Cinnamon, Ginger and Red Chilli Wings

Chicken wings cured with garlic, ginger, and chilli, slow-cooked in oil, then roasted until crisp and finished with spiced dusting.

High Protein Spicy Slow Cooked Party Food Chicken Wings

Estimated Nutrition

Calories

620

kcal / serving

2480 kcal total

Carbs

7.2g

per serving

28.6 g total

Fat

52.6g

per serving

210.4 g total

Protein

28.1g

per serving

112.5 g total

Cook Time

192

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

Vegetable Bouillon Powder

for dusting

Meat

piece

Chicken Wings

skin on

NutsSeeds

head

Garlic

cut across the width with papery skin removed

bunch

Thyme

roughly chopped

Sea Salt

for cure

piece

Cinnamon Sticks

4cm length

tsp

Sage

rubbed or crushed dried

Garlic Powder

optional

Chilli Powder

Thyme

dried

7.5

Sea Salt

for dusting

OilsFats

500

Vegetable Oil

or rapeseed oil for poaching

Vegetables

Ginger

grated including skin

piece

Red Chillies

dried and roughly broken

Method

Combine the garlic, thyme, ginger, chillies, and salt in a shallow dish.

Bruise the cure ingredients with a pestle and massage into the chicken wings.

Cover and refrigerate the wings for at least six hours or overnight.

Preheat the oven to 150°C and pat the chicken wings dry with kitchen paper.

Place wings and cinnamon in a pot, cover with oil, and cook for three hours.

Increase oven temperature to 220°C and blend the dusting ingredients in a food processor.

Drain wings on kitchen paper and transfer to a roasting tin.

Roast the wings for 12 minutes until they are crisp.

Pat wings dry, coat with the dusting mixture, and serve.