Chicken wings are fantastic summer finger food, but they can be a bit fiddly, especially for little uns. This recipe removes that hassle. Cook them in a slow cooker first, then carefully remove the bones, before crisping them up in a frying pan, wok or deep-fat fryer. The remaining cooking liquid from the slow cooker makes fantastic soup. Just add a can of sweetcorn and a teaspoon of 5-Spice Powder for an authentic-tasting Chinese Chicken and Sweetcorn Soup.
Serves 2-4
8-10 chicken wings, cut into two by slicing through the joint
1 tbsp curry powder (I used The Currys Guys)
1 tsp salt
300ml chicken stock
200ml double cream
1 red onion, sliced
1 bunch fresh thyme
2 tbsp plain flour
1 litre sunflower or vegetable oil
For the blue cheese dip:
100g blue cheese (ideally a creamy variety. I used Saint Agur)
100g creme fraiche
1. In a freezer bag or bowl, toss the chicken wings in the curry powder and salt.
2. Put the chicken and all the ingredients, except the flour and oil, into a slow cooker and cook on LOW for 3-4 hours, until the chicken wings are very tender.
3. Remove the chicken from the stock, then drain the stock into a saucepan. This makes a fantastic base for a cream of chicken and sweetcorn soup.
4. When the chicken wings have cooled enough to handle them with your fingers, carefully pluck the bones and cartilage out of each wing. Discard the bones. Dust the wings in flour.
5. Heat the oil in a large frying pan or wok and when smoking hot, fry the boneless chicken wings for about 45-60 seconds on each side. Drain on kitchen paper.
6. Serve with coleslaw and salad and blue cheese dip (see below).
To make the blue cheese dip: Put the cheese in a small bowl and mash with a fork. Add the creme fraiche and continue to mash until you have a smooth, creamy dip. Add more creme fraiche if it is too thick.
