Tahini Garlic Chicken Wings from the Moro Cookbook

There was a blog that I enjoyed reading. One day, she wrote something along the lines of - what’s the point of chicken wings, you have to work so hard to get out so little meat?

I un-subscribed.  Because frankly, if we don’t see eye to eye on chicken wings, we just aren’t going to be friends. I’ve got a chicken wing thing you see.  From Melrose & Morgan days when the large Brazilian girl would scream up the stairs “Susy, the chickens are ready my love.”  And I would bound down the stairs happily, find myself the corner to eat,  errant Sutton Hoo* chicken hairs tickling my nose while the rest of the kitchen busied themselves with preparing the chicken pie.That the meat is hard to get is a good point for me.  It awakens all my hunter gatherer instincts as I snarfle through.  There is the optimum ratio of crispy skin to soft meat. (Don’t tell me you don’t eat the skin?!) Plus organic chicken wings are only €5 for 6 (at the bigger Rewe)

I’ve been marinating them in all kinds of things, star anise and hoisin sauce was a delicious option, courtesy of Marcus Wareing’s Nutmeg and Custard but this later incarnation via The Moro Cookbook, is it.

This is really it. Read more of this post

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