These succulent, crispy wings are perfect for gatherings and parties or as part of a balanced, homemade meal. Ensuring that your keep your wings cold first to allow the fat to render and crisp up your outer coating!
| Servings | 4 |
| Preparation time | 30 mins |
| Cooking time | 4 hours |
Ingredients
- 2 kg Chicken Wings Patted dry
- 2 tsp black peppercorns
- 1 tsp ground turmeric
- 1 tsp sugar
- 3½ tsp kosher salt
- 3 " piece ginger Peeled, finely grated
- 4 garlic cloves Finely grated
- 2 tbsp vegetable oil
Instructions
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Firstly, finely grind your peppercorns, sugar, salt and turmeric within your spice mill and transfer to a small bowl.
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Arrange your chicken drumettes on a foil-lined, rimmed baking sheet and sprinkle your spice mix on top. Place your bowl to one side.
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Using your bowl, mix the oil, ginger and garlic together and pour over the wings. Using either your hands or some tongs, ensure that your drumettes are coated fully and leave at room temperature for 30mins. If you have time, cover and place in the fridge for 24 hours.
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Place your chicken drumettes in a cold oven and then preheat to 425°F or 215°C. Bake your drumettes for roughly 30-40mins until golden brown and the turmeric has stained the foil. Turn your drumettes over and cook until the skin is crisp and they are beginning to char around their edges. Bake for another 30-40mins.
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Once cooked, transfer your chicken to a platter and service with slices of lemon.
