Jay Rayner recently wrote about the joys of getting your fingers reet mucky when eating. I can’t say I share his passion. Sure, some things must be eaten with your hands. Someone eating a burger with a knife and fork is either missing the point or at one of those ‘gourmet’ burger places with burgers taller than the water jug. But if I can avoid getting my hands dirty, I will. Call it mild OCD.
Anyroad, chicken wings and hands – a must. If there were ever a food with an inbuilt handle, it’s the chicken wing – the wingtip acts as a sort of edible cocktail stick.
So next time you’re curled up in front of the telly, get yourself a bucketsworth of chicken wings and whack the oven to 200C. Crush a tablespoon of Szechuan peppercorns in a pestle and mortar or under the back of a ladle and mix with a teaspoon of chilli flakes, a teaspoon of sea salt, a tablespoon of soy sauce, a tablespoon of olive oil and two teaspoons of honey. Toss through the chicken wings and lay on a baking tray. I’d recommend laying on foil, unless you want to spend the next day scrubbing. Bung in the oven and cook for 30-45 minutes until sticky and crisp. Devour with your hands and a pile of paper napkins.