26-27 Let Your Gains Take Flight
Bored of breast meat? Update your birds-to-biceps formula with these finger-lickin’ wings recipes from Chick’N’Sours’ Clarke – perfect for your post-training refuel
INGREDIENTS
(SERVES 6-10)
• 2KG JOINTED CHICKEN WINGS (ASK YOUR BUTCHER TO DO THIS)
• 4 TBSP BAKING POWDER
• 3 TBSP SEA SALT
FOR THE HOT SAUCE
• 1KG SCOTCH BONNET CHILLIES, DESEEDED
• 1KG LONG RED CHILLIES, DESEEDED
• 50G DRIED CHIPOTLE CHILLIES
• 250G CHOPPED GARLIC
• 1 TSP ALLSPICE
• 2 STAR ANISE
• 2L CIDER VINEGAR
• 250G BUTTER
• 2 TBSP CORNFLOUR
FOR THE STICKY SAUCE
• 250ML APPLE JUICE
• 250ML APPLE CIDER VINEGAR
• 250G DARK BROWN SUGAR
• 1 TBSP COARSE GROUND PEPPER
• 125G COLD UNSALTED BUTTER, CUT INTO CUBES
• 1 TBSP CORNFLOUR
HOW TO MAKE IT
01 Combine the baking powder and salt and coat the wings, tossing for an even dusting. Place the wings on a rack inside a roasting tray, leaving a small gap between each so air can circulate. Cook on the middle shelf of the oven at 180°C for 30 mins, then move to the top shelf and up the temperature to 250°C for 10 to 15 mins until crispy. Toss in one of the two sauces (see recipes, right), then dig in. 02 Like it hot? You might need goggles and disposable gloves for this one – Scotch bonnets are no joke. Place everything apart from the butter and cornflour in a pan with 1L water and simmer for 20 to 30 mins. Remove the star anise, transfer to a blender and blitz until smooth. Return to the pan and whisk in the butter. Add a splash of water to the cornflour to make a paste and use that to thicken the sauce, stirring until it coats the back of a spoon. 03 Like it sticky? ‘Use the best cider vinegar you can find – it makes all the difference,’ says Clarke.
Cook the juice, vinegar and sugar in a saucepan over a medium heat for 10 mins until reduced by half. Turn off the heat, add the pepper and stir in the butter. Mix a little cornflour with a little water in a bowl. Heat the sauce very gently then, once hot, stir in the cornflour paste to thicken. You’re gonna need some napkins…