The secret to tasty chicken wings is …
… good quality meat.
I buy my wings fresh from a butcher in the local market hall. It’s free-range and is cheaper than the readily packed battery chicken from the supermarket.
Part 1 30 x Chicken Wings (whole) 6 TBLSP of oil 1 x large onion 2 TBLSP of Smoked Paprica 1 TBLSP of Chilli Flakes 1/2 TSP of Caraway Seeds 4-6 Clove Buds 1 TSP of Ginger Powder 1 TSP of Tabasco (Chipotle) 2-6 Garlic cloves (cruched) 1-2 Star Anise 1 l Chicken stock 2 l Water Part 2 Honey Tabasco (Chipotle) Cumin Powder
First, wash the chicken wings and separate the drumette from the wingette. In plain English cut the wing into two parts.
Dice up one large onion, and caramelize the onions with some oil in a large pot. When onions ready ad all dry ingredients, the chicken stock and water and bring it to a boil.
Now add chicken wings and cook for 45 min, turn off the heat and let the wings cool down in the pot.
Preheat the oven to 200 Cº. Lay out the chicken wings on a baking tray. Mix honey, cumin powder and Tabasco to your liking, glaze the wings the mixture generous.
Pop the wings into the oven until golden brown (takes about 15 min).