Boss wings with Danish feta and celery leaf
- Ralph Rasid
- May 29, 2015
- 2 min read
My favourite part of the chicken is the wing.
The thing I like most is that you have to eat wings with your hands.
This to me is one of the most pleasurable eating experiences there is.
Yes, I’m serious – wings, wings and more wings!
These boss wings are hot, greasy and kinda fresh all at the same time.
When we serve these in the truck, we throw a couple of tortillas in the bottom of the tray to help mop up the sauce.
These boss wings are hot, greasy and kinda fresh all at the same time.
When we serve these in the truck, we throw a couple of tortillas in the bottom of the tray to help mop up the sauce.
INGREDIENTS
20 chicken wings, tips removed, drumettes and wingettes separated
1 tablespoon olive oil
1 garlic clove, crushed
2 chipotle en adobo, chopped, plus 1 teaspoon adobo sauce
140ml tomato sauce
80g danish feta, crumbled
handful celery leaves, chopped
sea salt, to serve
METHOD
Preheat the oven to 200°C.
Roast the chicken in a roasting tin for 25 minutes, or until the wings are a dark golden brown and the chicken is cooked through. Remove the wings from the oven and keep warm. Drain and reserve 60 ml of the roasting tin juices.
Heat the olive oil in a frying pan over medium heat. Fry the garlic until golden then add the chipotle chillies, adobo sauce, tomato sauce, reserved roasting tin juices and 60 ml water. Simmer for 2–3 minutes, or until the sauce thickens.
Add the chicken wings and stir to coat them in the sauce. Mix through half of the feta and half of the celery leaves and remove from the heat.
To serve, scatter over the remaining feta and celery leaves and add a pinch of sea salt to taste.
Comentários