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Red wine and soya or drunken china arms (serves 4)

1 kg chicken wings
2 cups red wine
4 tbsp. soya sauce
½ cup cornflour

Marinate wings in red wine and soya over-night.
Dip the wings in the corn flour and shallow fry until crispy.
Finish the wings in the oven to cook through if required.

Dry roasted wings (serves 4)

1 kg chicken wings
1 tbsp. sea salt
2 tbsp. Dijon mustard
2 tbsp. smoked paprika (add a touch of chilli powder if you want)

Preheat an oven to 180 degrees
Place the wings in a medium pot and cover wings with cold water and salt
Bring to the boil and turn off, let sit in hot water for 10 minutes before removing
Brush with Dijon mustard and sprinkle with smoked paprika
Bake for 15 minutes and serve.