Grilled Maple-Mustard Chicken Wings
Let’s face it, your life probably doesn’t have enough mustard in it as it is, so the chances of your chicken wings getting a decent coating of the pervasive yellow paste, is exponentially low. Well, it’s time to tick bland chicken wings off your ‘ways the world has hurt me’ list. Slap this maple syrup, double mustard glaze from Chowhound, on your fly-less wings and revel in the chaotic combination that should not work, but, like 8 shots of vodka and re-reading your old Naruto fanfics, kind of does.
Dry-Rubbed Smoked Chicken Wings
Nana Minnie was right. People do need to stop fannying about, just keep things simple, and let her tip the Carluccio’s waiter with 10ps if she darn well wants to. This rub from The Cookie Rookie is proper no-nonsense simplicity, appropriately spiced with traditional paprika and pepper, and without any of those irresponsible additions – maple syrup, various citrus fruits, 10 pound notes with women on. Simply chuck your wings in the seasoning, throw them in the oven and eat without getting anything on the sofa. The world is right once again.
Grilled lemon wings
Pal, we’re with you. Nando’s ‘mild’ level IS mislabelled. It’s a spice - so that ill-fated Bumble date where you choked on your peppercorn sauce? Totally understandable. And while we’re on the subject, hey, isn’t mayonnaise great? Embracing all the flavour strength of a South Kent village bans you from the majority of chicken wing experiences, but this recipe from The Spruce calms things down a bit. Mellow, but with enough of a lemon and garlic kick to keep your tongue from falling asleep, it’s the kind of mild-mannered mix your mother always wished you’d end up with.
Ever since the Brits, perpetually lethargic due to near constant clouds and a community spirit that leans towards the ‘…eh’, heard about chicken wings, it was pretty much buffalo all the way. You can dip them in blue cheese, which is nice, and for some reason, celery, a vegetable usually confined to the gap between our canine and lateral incisor, is a cherished addition. We nod and accept this, and pick out recipes like this one from Recipe Tin Eats – which repeatedly emphasises it’s crispiness and getting to shake cold chicken around in a bag. Endless, endless fun.
Spicy apricot wings
Apricot. Not the first thing to pop into our heads if we thought ‘what fruit could you call spicy’ – which no one has ever done because re-runs of our most crippling embarrassing moments are in constant, circling demand. Your dad calling you Shirley for a month straight through your Ben Barnes bob phase still sinks the soul. Warm up those spirits with this apricot, mustard, paprika and ginger recipe from Food & Wine, which gives your wings lashing of sweet and spicy flavours and goes pretty well with a pale ale.