CHICKEN WINGS

Making crisp-on-the-outside, succulent-on-the-inside wings is a delicious thing to master. Follow these easy steps for a finger-licking Friday treat

● Good-quality chicken

Using good-quality, free-range and organic chicken wings is a great place to start. The fat and skin on outdoor-reared chicken crisps up more easily and overall has a more buttery flavour. Make sure you buy the whole chicken wings and separate them into drumettes and flats by cutting at the joint. Pat the chicken wings dry and rub with salt, then leave uncovered in the bottom of the fridge overnight – this extracts any moisture from the skin and gives a good level of seasoning to the wings.

● The coating

This is key for texture. Simply toss the wings in seasoned cornflour or plain flour, lightly, just before baking or frying. This step helps to achieve that classic crisp, exterior. You can also add other seasonings to the coating such as paprika, cayenne, ground cumin or coriander or coarsely ground black pepper.

● The cooking

You can either bake your wings in the oven or fry them. If baking, make sure you spread them out well on a flat baking sheet, as opposed to a deep roasting tin, to give them the best chance of crisping up all over. Cook at 200C for 25 mins, or follow the instructions of a specific recipe. Alternatively, if deep-frying, make sure the oil is hot enough. It should be 170C and the wings should be cooked for 10-12 mins.

● The sauce

You can dip your wings in a zingy hot sauce or creamy blue cheese dressing. Another popular option is to coat them in a sticky glaze. Buffalo sauce works well, as does a spicy Korean gochujang or teriyaki. The possibilities are endless, but finishing your crispy wings in a saucy, lip-smacking coating will make them utterly moreish.