I struggled to wake up this morning and get ready to go to work after the holidays... My alarm beeped at 7. I hit the snoozed button twice before removing the alarm completely and an hour later I woke up in a rush after a strange dream which I couldn't remember now... But I made it to work on time. Actually, I don't need to get up that early... I don't live too far from the University, but I quite enjoy the morning, drinking coffee, making toasts, watch a little bit of news and walk leisurely to work...
But anyway, let's talk about this Dragon Chicken. I, sadly, but true keep a journal where I scribble recipe ideas, menu planning, magic spells, you know, that kinda things... And I was looking through it earlier and I couldn't believe that I have written a whole section on chicken wings recipes alone. Next to the thighs, wings are my favourite part of chickens. This Dragon Chicken is exceptionally delicious. As its name suggests, these wings are fiery but just enough to keep you wanting for more. However, if you like your stuff flaming hot, I suppose you can always leave the chillies whole, so that way you get the seeds and all, but at your own risk and don't blame me...
These wings are great to serve when you have friends over for some cool drinks or the next day to recover from the cool drinks. Again, your choice...
Recipe by Nigella Lawson
Makes 20 chicken wings, serves 8 - 10 (when I cooked this, the 4 of us happily demolished the whole thing)
5 long red chillies, de-seeded and halved
1 red pepper, de-seeded and core removed
2 x 8 cm pieces fresh ginger, peeled and cut into small chunks
2 x 15 ml tablespoons sea salt flakes or 1 tablespoon pouring salt
2 teaspoon rice vinegar
80 ml garlic oil
80 ml vegetable oil
20 chicken wings, whole
Chopped fresh coriander for serving
Preheat the oven to 220 C. Process the chillies, red pepper, ginger, salt, vinegar and the 2 oils in a food processor and whiz until smooth.
You can at this point leave your chicken wings to marinate in a freezer bag coated in the chilli sauce for up to 24 hours if you want - or for two days if you omit the salt and add this later. Otherwise tip out the sauce over the chicken wings onto a shallow-sided foil-lined roasting tray or lipped baking sheet - don't use a high-sided tin, or the wings will braise rather that roast.
Make sure all the wings are coated in the chilli-flecked sauce, and the roast for 40 minutes.
Transfer the wings to a serving platter and sprinkle with some coriander.