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    Chicken wings with sweet soy and burnt lime butter

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    Chicken wings with sweet soy and burnt lime butter

    These are like a sort of Korean fried chicken but baked in the oven, then brushed with a sweet, salty, tangy soy butter. The hot baking tray helps the chicken crisp up, so there’s no need to deep-fry.

    • Preparation time: 15 minutes
    • Cooking time: 40 minutes
    • Total time: 55 minutes 55 minutes

    Serves: 4 as starter or snack

    Ingredients

    2 x 400g packs Duchy Organic chicken wings, wing tips removed if liked
    1 tsp dried rosemary
    ½ tsp sea salt
    ¼ tsp freshly ground black pepper
    4 tbsp cornflour
    1-2 tbsp vegetable oil, for brushing

    Sauce
    3 limes, halved
    2 tbsp soy sauce
    1 tbsp mirin
    1 tbsp demerara sugar
    1 tbsp clear honey
    2 garlic cloves, crushed
    20g unsalted butter

    Method

    1. Preheat the oven to 230˚C, gas mark 8. Put a large baking tray in the oven to heat up. Put the chicken wings in a bowl and season with the dried rosemary, salt and pepper, then coat in the cornflour. Carefully line the hot baking tray with baking parchment. Put the chicken wings on top; brush with vegetable oil. Reduce the heat to 220˚C, gas mark 7, and cook for 40 minutes, turning halfway through, until the skin is golden and crispy, and the meat is cooked through, the juices run clear and no pink meat remains.

    2. Meanwhile, scorch the lime halves by placing them on a hot griddle pan, cut-side down, for 2-3 minutes. When cool enough to handle, juice two of the lime halves and set aside.

    3. When the chicken wings are almost cooked, put the soy sauce, mirin, sugar, honey and crushed garlic in a wok or saucepan with 100ml water. Bring to the boil and cook until the sugar has dissolved and the sauce has thickened slightly (about 5 minutes in all). Add the lime juice, then take off the heat and stir in the butter. Brush the soy and lime butter all over the crispy chicken wings and serve with the remaining scorched lime halves on the side.

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