About the Recipe
One of the tastiest chicken wings i've had the pleasure to eat. Packs all the punches for zest and heat. Sticky enough to make you want to lick your fingers and ridiculously delicious to keep going back for more.
3 Lb Chicken wings
3 Teaspoon Kosher salt
2 Teaspoon Black Pepper
3 Tablespoons onion Granules
1 Tablespoon cooking oil
5 Medium sized Jalapeños (leave 1 for garnish) Chop up only 4 Jalapeños
3 Fresh Medium sized Lemons- juiced ( Extract- 1/2 Cup of juice)
2 Tablespoons Sesame seed
3 Tablespoons Maple syrup
2 Teaspoon Kosher salt
Things you'll need:
Kitchen roll/ paper to initially pat and dry your wings
Parchment paper pre-cut to size of the baking sheet
Utensils to flip over the wings
Line a baking sheets, pat your chicken wings dry with kitchen paper-roll. Sprinkle on the salt, pepper, onion granules and drizzle on the oil.
I usually use gloves for this process, start to massage the seasonings and oil in to the wings and until thoroughly coated. It's important that you have patted-dried your wings adequately. If there is too much moisture or wet the seasoning will glide off in addition were looking for a roasted appearance and not a steamed effect.
Place into a preheated oven at 425 for 1 hour 15 minutes. SET THE TIMER.
Wash down and sanitize your area.
Whilst the chicken is cooking we'll make the super simple marinade
If you have a lemon zester, zest the 3 lemons and keep to the side. Then juice the 3 sized lemons. You should get 1/2 cup of juice.
Pour the lemon juice in to a measuring jug or food processor, then chop in 4 of the Jalapeños add Sesame seed oil, Maple syrup and Kosher salt to the lemon juice.
Remember to leave the 5th to the side for garnish with the lemon zest.
NB I used 4 plump Jalapeños as above- If i had to guesstimate the level of heat from the Jalapeños cooked in with the chicken wings, I would rate them a comfortable 3 out of 5 and that's without the 5th Jalapeño that was sliced and used to garnish at the end blew my mind. ha...ha... hope that helps. Good Luck!
Using an immersion blender or a food processor zap all your ingredients for the marinate. Should take less than 1 minute depending on your method.
Your marinate should be a "thin watery" consistency with super small pieces.
After 1hr .15 mins remove wings from the oven and place on a heat proof countertop top.
DO NOT ATTEMPT to move the wings. Give the marinade a quick whisk and pour on and around the wings. Jiggle the tray and allow the marinade to seep beneath the wings for 5 minutes. So that when you turn them over you will not tear the parchment. If you prefer your wings to be less crispy start checking your wings after 1 hour.
Once that 4-5 minutes has lapsed, re-jiggle the tray lightly so that the marinade has spread out again. This will allow the wings to be carefully turned over with a fish slice or utensil that can safely nudge and flip the wing over.
Place the tray back into the preheated oven for about 10-15 minutes. All we are looking for is color and for the marinade to cook out. If you prefer your wings to crispen up more, leave them in longer and set a timer for every couple of minutes. (the addition of the maple syrup helps with the coloring process)
Remove from oven and feel free to lightly toss the wings to coat with the Jalapeno and lemon marinade. Whatever marinade is left on the tray scrape and pour mix into the wings.
Here's some suggestions to serve Ranys Jalapeño Wing Dingers
Spread the glory on a platter no need for dipping sauce.
Package some wings for lunch.
Knock yourself out with a teaser platter for 2 on a bed of arugula, roughly chopped cucumber and cottage cheese.
Perfect for on the go' anytime any place.
Ranys Jalapeños Wing Dingers will keep good refrigerated for 5 days. I really don't even expect them to last that long.. They're crowd pleasers for sure and everyone wants the recipe!