Updated: Jul 13, 2020
One of my best friends and I have a shared love (slight obsession) with wings. We had a list of London’s top 10 wing restaurants with an aim to work our way through each one weekly. Admittedly we only made it to wing spot number 5 due to boozy nights taking over! Moving on a few years, I’ve been working on and creating what I feel are the perfect wings that may make that top 10 list.
These wings might be up there with the greats! They’re the perfect balance of heat and sweetness, not to mention the fall off the bone texture.
8-10 raw wings
2 tbp The CharBell 280g jar
1 tbp Garlic paste
1 tsp Onion powder
1 tbp Paprika
1 tsp Thyme
1 tbp Sesame Seed Oil
Pinch of salt
2 tbp Honey
1/4 cup Sesame Seed Oil
2 tbp Char bell
Clean and prep your wings cleaning them with vinegar, lemon juice and water.
Put the cleaned wings in a bowl and add all the marinades. Mix in the bowl well. Note: I typically don't cook with salt but add to taste if this is your preference.
To a deep oven dish add your marinaded wings and cover with foil. If you have time allow to marinade in the fridge for 15-30 minutes.
Put the wings in the oven with the foil still on at 200C for 20 minutes.
The glaze: Whilst the wings are in the oven mix the glaze ingredients creating a smooth sauce.
After the 20 minutes, remove the foil spooning the juices over the wings and allow to cook for another 10-15 minutes till nice in colour.
Put the wings in a serving bowl and generously pour the glaze over all the wings.
Sprinkle sesame seeds on top and serve!