I slow-cook chicken wings in water with herbs and spices for a few hours, before marinading and roasting until crispy. This means that the meat is falling off the bone and tender, and you can also be sure that it’s cooked through so you just need to watch until it looks perfect when you come to roast the marinated chicken. This is a great way to ensure you get the tenderest wings you can imagine, with the awesome optional by-product of homemade chicken stock!
Make sure that you brown the wings off before you add them to the stock pan - it adds to the flavour and helps to seal the wings together better. This also renders the fat off so that the stock doesn’t become cloudy and sour.
If you decide to make stock, ensure that the water doesn’t boil, don’t put the lid on the pan, and periodically skim the scum off the surface of the water. Once you have removed the chicken, strain the stock through a muslin cloth and discard the veg. Reduce the stock very slowly over a low heat in a clean (smaller!) pan, skimming any fat that rises to the top.
FODMAP-rating: Good; avoid soy sauce containing wheat/gluten
Time: Preparation: 15 minutes; Marinate: overnight; Cooking: minimum 2 hours
For the Wings:
- 8-10 chicken wings
- 2 medium carrots, roughly chopped
- 5-6 spring onions, chopped (no white bits!)
- 2 bay leaves
- 8-10 whole cloves
- 4-5 whole star anise
- 1 tbsp mustard seeds
- 1 tbsp fennel seeds
- 1 tbsp mixed peppercorns
- Garlic oil, optional (for browning the meat)
- Splash of alcohol (wine, brandy, vodka, whatever is to hand!), for deglazing
For the Marinade:
- 1 tsp paprika
- 1 tsp cayenne pepper
- 1 tsp chilli flakes
- 1 tsp ground coriander
- 1 tsp nutmeg
- 1 tsp dried oregano
- 1 tbsp fresh thyme leaves
- 2 tbsp garlic oil or olive oil (or even walnut or sesame oil!)
- 2 tbsp dark soy sauce
- Take the chicken out of the fridge to allow it to come up to room temperature before cooking.
- Put the chopped vegetables, herbs and spices in a large stock pan, and pour 3-4 litres of cold water on top.
- Heat a little garlic oil in a trusty stove-proof oven dish over a medium-high heat. When it’s hot, carefully place the wings into the dish, skin side down. Brown on all sides for 8-10 mins, using tongs or a fork to turn, then plunge the wings straight into your stock pan full of water.
- Place the stock pan on a very low heat. Cook for a minimum of 2 hours, or as long as you like - the longer you cook the wings, the more tender the final product!
- Make the marinade: use a splash of alcohol to deglaze the oven dish. Mix in all of the marinade ingredients and warm the mixture on the stove for a few minutes, just to cook and meld all the aromatics.
- Remove the chicken wings very carefully from the stock. They might fall apart slightly, but this is not a catastrophe, just make sure that you recover all of the bits and add to the marinade, stirring gently to coat.
- Leave to marinade for a few hours, or in the fridge overnight.
- Preheat an oven dish in the oven at gas 5-6, 190 C. When it is hot, add the marinated chicken and cook for about 20-30 minutes until crispy.