Parragon

Blog

Browse by:

Men Make Dinner Day Recipe: Baked Chicken Wings

For Men Make Dinner Day, have a compromise: you'll both love these baked chicken wings bursting with flavour!

Baked Chicken Wings

SERVES: 4 | PREP: 15–20 mins | COOK: 40–50 mins

 

INGREDIENTS

2 tbsp plain flour

. tsp paprika

24 chicken wings, trimmed

2 tbsp olive oil

4 s picy Italian sausages, cut into

4-cm/1.-inch pieces

1 onion, thinly sliced

2 red peppers, deseeded and sliced

4 pickled cherry peppers, sliced

4 garlic cloves, sliced

225 ml/8 fl oz chicken stock

2 tbsp lemon juice

salt and pepper (optional)

4 t bsp chopped fresh flat-leaf

parsley, to garnish

 

1. Mix together the flour and paprika in a wide dish. Season the chicken wings with salt and pepper, if using, then dredge them in the flour mixture, shaking off the excess.

2. Heat the oil in a large, deep frying pan over a medium–high heat. Add as many chicken wings as will fit in the pan in a single layer, and fry for 3–5 minutes until golden brown on both sides. Remove from the pan and set aside. Add extra oil to the pan, if needed, and repeat until all the wings are fried.

3. Pour off all but 1 tablespoon of the oil from the pan. Add the sausages to the pan and fry for 3–5 minutes until brown all over. Remove from the pan and set aside.

4. Pour off all but 1 tablespoon of the oil from the pan. Add the onion and red peppers to the pan and stir for 3–5 minutes until soft. Add the cherry peppers and garlic and stir for a further 2 minutes until the garlic is soft.

5. Return the chicken and sausages to the pan. Stir in the stock and lemon juice and season to taste with salt and pepper, if using. Bring to the boil, cover the pan, reduce the heat to low and simmer for 15–20 minutes until the wings are cooked through and the juices run clear when you cut into one.

6. Using a slotted spoon, transfer the wings, sausages, red peppers and cherry peppers to warmed plates. Bring the liquid in the pan to the boil, then spoon it over the meat. Garnish with parsley and serve immediately.

 


Love the recipe? Get the book!

 

Stay Connected

Sorry if this seems a bit nosy. By law we have to ask for your date of birth to check that you are over 12 years old. If you’re 12 or under please ask a parent or guardian to do this bit for you. Thanks very much.

?
/ /