It doesn’t matter what sport you follow, or what team you support. Some things are unanimously agreed upon, and matchday foods is one of those things. Chicken wings are a worldwide-agreed upon matchday food. Next time you’re hosting the fans over for the game, someone will being the beer, someone will bring the chips, and you will be making those wings. I came up with this recipe for one of the greatest games I have ever watched: Superbowl LI, Atlanta Falcons vs. New England Patriots, and I don’t know if it was the game result or the actual recipe, but everyone loved the wings.
To start, for 8-10 people:
- 2.5 kgs chicken wings
- 25o ml honey
- 1 large bag of panko (if not, then breadcrumbs)
- 2 cups all purpose flour
- 1 tbsp paprika
- 2 tbsp oregano
- 2 tbsp dried basil
- 5 eggs
- 2 tbsp salt
- 2 tbsp chives
- 1 tbsp mustard seeds
- 1 pot Dijon mustard
- 2 spring onions
- 1/4 cup butter
Step 1: coating the wings
Here you need 2 deep plates, and 1 medium sized bowl. In the first plate: mix the flour, salt, and paprika. In the second plate: mix the panko, mustard seeds, oregano, chives, and basil. In the bowl: beat the eggs with a fork until you get a consistent mixture.
Now the order of coating is very, very important. It goes like this:
Flour mix -> Eggs -> panko mix
Make sure the wings are evenly coated, and place them on a tray. Once you’re done with all of them, put them in the fridge for 30 minutes to an hour. Now, if you want to go for the best possible taste, you will deep fry them for about 10-12 minutes. If you want to opt for a healthier option (which is what my fatass did), you will bake them (on a greased oven tray) at 200 degrees Celsius (for my American friends, either do the conversion to Fahrenheit yourselves or learn the real temperature scaling system) for 20 – 25 minutes, WHILE FLIPPING THEM 8 minutes before you remove them from the oven to ensure a consistent crispy texture all over.
It doesn’t matter what method you use, your wings should have a golden color when you take them out
Step 2: the sauce
Now this is easy. In a saucepan, add the butter and the spring onions, and after the butter melts, add the mustard and the honey. Mix until you get a nice consistent sauce. In case you like a sweeter taste, add more honey or reduce the amount of mustard. In case you’re going for a stronger sting, increase the mustard (remember, dijon isn’t the generic american mustard, it’s actually really strong, and good).
Step 3: fusion
Bring the wings and the sauce together in a serving bowl and toss them around to ensure complete coverage of the chicken. Best served hot (duh) and enjoyed while eating with bare hands.
PS: I apologize for the absolute shit quality of the pictures, it’s just that we had so little time to finish the whole thing before kick-off!