Spring has sprung, the evenings are lighter, and Easter is on the horizon. There is no longer any excuse to hibernate indoors during the working week. On the contrary, I think this is the perfect time of year to get friends or colleagues together after work to enjoy a bottle of wine – or two (ahem, three) – and an evening of conversation.
To make these little gatherings easier, I tend to avoid cooking an entire dinner and instead make a few small finger-food bites for people to nibble on.
One of my favourites is this quick and simple chicken wing recipe. It provides the perfect accompaniment to a light white or fizz, and is always devoured within a blink of an eye. Even better, it is silverware-free and can be eaten off your lap while sipping wine in the other hand. Cheers!
500g large chicken wings (5 pieces)
190g red pepper jam (or red chilli jam)
4 tablespoons lime vinegar (or red wine vinegar)
2 bay leaves
1 star anise
1 cinnamon stick
In a large saucepan, pour water until 3/4 full, and place onto a high flame to boil.
Once boiling, place the bay leaves, star anise, cloves and cinnamon stick to infuse into the water. After 5 minutes, place in the chicken wings and boil for 15-minutes.
Meanwhile, in a large bowl, spoon in the jam and thoroughly mix in the lime vinegar.
Once the chicken wings are cooked, carefully remove from the boiling water and place into the large bowl. Using a large spoon, marinade the chicken and set aside for 10 minutes.
Warm a large griddle pan on a medium-to-high heat and, once hot, place the marinaded chicken wings into the griddle. Allow to cook on each side for 4-5 minutes, until sticky and crispy.