Chicken wing recipes jamie oliver - Chicken recipes

Author: Wendy Shumaker  

My two-step cooking method sees marinated chicken covered and baked until tender, which creates a beautiful natural gravy, then it’s back in the oven until golden and crisp. For the tasty, tender wings, marinate overnight and bring them to room temperature before cooking.

Chicken wings Gangnam-style

Chicken wings Gangnam-style
I love this dish – it’s definitely finger-licking good. It’s inspired by Korean and Chinese flavours and that crazy song that all my kids love (I reckon by calling a dish after something they love you’ve got more chance of them eating it). Anyway, from kids to adults this is a solid recipe to give you tender, sweet wing meat with a beautiful sticky glaze. With eggy rice on the side it’s a great combo and happy, messy eating – not one for a first date!
Provided by: Jamie Oliver
Total time: 115 minutes
Yields: 4 servings
Number of ingredients: 13
  • 12 chicken wings
  • 2 heaped teaspoons Chinese five-spice
  • 200 g brown rice
  • 1 thumb-sized piece of ginger
  • 2 tablespoons tomato ketchup
  • 1 tablespoon low-salt soy sauce
  • 1 tablespoon runny honey
  • 1 tablespoon sesame seeds
  • 2 cloves of garlic
  • 1–2 fresh chillies
  • 2 pak choi
  • sesame oil
  • 1 large egg
  • Calories: 779 calories
  • Fat: 38.6 g fat
  • Saturated Fat: 9.8 g saturated fat
  • Protein: 57.4 g protein
  • Carbohydrate: 54.3 g carbohydrate
  • Sugar: 14.1 g sugar
  • Sodium: 2.3 g salt
  • Fiber: 3.4 g fibre
How to cook:
  1. Preheat the oven to 180°C/350°F/gas 4.
  2. Stretch out the chicken wings, cut the bingo wings-type skin in the middle, then pop out any joints, if you can, to make them straight (you can poke wooden skewers through the wings to hold them like this, if you like).
  3. Place the wings in a snug-fitting roasting tray (roughly 25cm x 30cm), scatter over the five-spice and a good pinch of salt and toss together until evenly coated. Cover with tin foil and cook for around 50 minutes, or until tender.
  4. Meanwhile, cook the rice according to packet instructions, then drain, spread out on a tray and leave to cool.
  5. Peel the ginger, finely grate into a small bowl and mix with the ketchup, soy sauce and honey to make a glaze.
  6. When the time’s up, remove the foil from the tray, then coat the chicken wings with some of the glaze, and either return them to the oven or pop them under a medium grill (and watch them like a hawk) for a final 30 minutes, or until golden and gnarly, turning and brushing with more glaze every 5 to 10 minutes to use it all up and make them super sticky. Evenly sprinkle over the sesame seeds from a height after adding your last bit of glaze.
  7. When the wings are nearly ready, peel and slice the garlic with the chilli and pak choi, then put them into a large frying pan or wok on a medium heat with a lug of oil. Get them lightly golden, keeping them moving around the pan, then add the rice and let it heat through.
  8. Transfer the tray of wings to the hob, remove the wings to one side and pour 200ml of water into the tray.
  9. Boil and simmer for 5 minutes, scraping up all the sticky bits from the bottom of the tray, then skim any fat off the surface and mix the sauce into the rice.
  10. Push the rice to one side of the pan and crack the egg into the gap. Stir it around so it starts to scramble and cook, then toss through the rice.
  11. Season to perfection and serve with the sticky chicken wings, right away.
Notes: Sticky kickin' wings, 1 tablespoon sesame seeds · 4 large chicken wings · 2 tablespoons teriyaki sauce · 1 fresh red chilli · 2 spring onions.

Buffalo Style Chicken Wings

Buffalo Style Chicken Wings | Jamie Oliver I like how the camera zooms in on him washing Duration: 6:10

Spicy Chicken Wings | Jamie Oliver & Tom Walker

The bromance has been brewing between Tom Walker and Jamie on social Jamie treats Duration: 5:59

Sticky kickin' wings by Jamie Oliver (5 Ingredients

How to cook Sticky kickin' wings (5 Ingredients – Quick & Easy Food) by Jamie Oliver. Find Duration: 2:47

Buffalo-style chicken wings

Buffalo-style chicken wings
This is my one-pan recipe for the quickest, easiest Buffalo-style chicken wings. I’m sharing a couple of little hacks to make these wings eat beautifully and just fall off the bone. I’ve kept this recipe super-simple, so you can knock these out really easily when you’re feeding a crowd. So good!
Provided by: Jamie Oliver
Total time: 40 minutes
Yields: 2 servings
Number of ingredients: 16
  • 6 free-range chicken wings
  • 2 spring onions
  • 1 heaped teaspoon sweet smoked paprika
  • 1 heaped teaspoon cayenne pepper
  • 1 heaped teaspoon garlic powder
  • 1 heaped teaspoon baking powder
  • 30 g strong blue cheese, such as Stilton
  • 2 tablespoons natural yoghurt
  • 1 tablespoon butter (15g)
  • 1 tablespoon hot sauce
  • 1 tablespoon runny honey
  • 1 tablepoon Worcestershire sauce
  • 1 tablespoon cider vinegar
  • Calories: 428 calories
  • Fat: 27.6 g fat
  • Saturated Fat: 11.8 g saturated fat
  • Protein: 31.5 g protein
  • Carbohydrate: 13.7 g carbohydrate
  • Sugar: 9.6 g sugar
  • Sodium: 1.9 g salt
  • Fiber: 0.4 g fibre
How to cook:
  1. To prepare the wings, carefully cut through the larger joint of each wing to create two pieces. Now, there will be one piece with 1 bone running through like a small drumstick. Carefully cut the skin around the top of the bone then scrape and push the skin and meat down, gathering at the bottom – this will leave you with the top half of the bone exposed and the meat at the end in a lollipop shape.
  2. Keep the wing tip end whole and repeat with the remaining wings. Preheat the oven to 220°C/425°F/gas 7.
  3. In a large non-stick ovenproof frying pan, toss the wings in the paprika, cayenne, garlic and baking powder, then roast in the oven for 20 to 25 minutes, or until golden, crisp and cooked through.
  4. Meanwhile, if making the blue cheese dip, blitz the blue cheese with the yoghurt until smooth. Trim and finely slice the spring onions.
  5. Remove the wings from the oven and turn it off. Move the wings to the side of the pan and add the butter. Once melted, whisk in the remaining buffalo sauce ingredients and toss gently to coat. Return the wings to the warm oven for 5 minutes so that the glaze sticks to the wings but doesn’t burn.
  6. Serve with the blue cheese dip and sliced spring onions sprinkled over the top.
Notes: Jamie Oliver on Instagram: “NEW recipe for you lovely lot…these are, Oliver (@jamieoliver) on Instagram: “NEW recipe for you lovely lot…these are my quick, easy buffalo-style CHICKEN WINGS that just fall…”

Ginger & honey chicken wings

Ginger & honey chicken wings
For the tasty, tender wings, marinate overnight and bring them to room temperature before cooking. Char them on the barbecue for an extra smoky hit.
Provided by: Lloyd Hayes
Total time: 45 minutes
Yields: 6 servings
Number of ingredients: 8
  • 24 higher-welfare chicken wings
  • Ginger and honey marinade
  • 5 spring onions
  • 1 fresh red chilli
  • 5 tablespoons runny honey
  • 2 tablespoons soy sauce
  • 2 cm piece of ginger
  • 5 sprigs of fresh thyme
  • Calories: 252 calories
  • Fat: 14.1 g fat
  • Saturated Fat: 4 g saturated fat
  • Protein: 23.3 g protein
  • Carbohydrate: 7.8 g carbohydrate
  • Sugar: 7.6 g sugar
  • Sodium: 1.3 g salt
  • Fiber: 0.1 g fibre
How to cook:
  1. Trim and finely slice the spring onions and chilli, placing them into a bowl with the honey and soy sauce. Peel, then grate in the ginger, and pick in the thyme leaves. Mix well.
  2. Place the chicken sings in a single layer in a wide, shallow, non-reactive dish. Pour or brush over the marinade, cover and place in the fridge to marinate for 24 hours.
  3. Cook the wings on a hot barbecue or griddle pan for 15 to 20 minutes, or until dark and the juices run clear, turning often. If cooking on a griddle, finish the wings in the oven at 180ºC/350ºF/gas 4 for 10 to 15 minutes to make sure they’re cooked through.
Notes: Sticky kickin' wings | Chicken recipes, Sticky kickin' wings | Chicken recipes | Jamie Oliver recipes ; Meat. 4 Chicken wings, large ; Produce. 1 Chilli, fresh red. 2 Spring onions ; Condiments. 2 tbsp

Tom Walker's chicken & hot sauce gravy

Tom Walker's chicken & hot sauce gravy
If you’re a fan of hot sauce, you’ll love this mighty chicken recipe. My two-step cooking method sees marinated chicken covered and baked until tender, which creates a beautiful natural gravy, then it’s back in the oven until golden and crisp.
Provided by: Jamie Oliver
Total time: 135 minutes
Yields: 6 servings
Number of ingredients: 17
  • 4 free-range chicken thighs , skin on, bone in
  • 4 free-range chicken legs , skin on, bone in
  • 4 free-range chicken wings , skin on, bone in
  • 200 ml chilli sauce , plus extra to taste
  • 1 bulb of garlic
  • 1 mixed bunch of fresh woody herbs , such as rosemary, thyme, sage, bay, oregano (30g)
  • 30 g unsalted peanuts
  • ½ a bunch of fresh chives , (15g)
  • SLAW
  • 1 red onion
  • 1 crunchy eating apple
  • 1 carrot
  • ¼ red cabbage
  • ¼ white cabbage
  • 1 mixed bunch of fresh soft herbs , such as mint, parsley, basil (30g)
  • cider vinegar , plus extra for the gravy
  • extra virgin olive oil
  • Calories: 593 calories
  • Fat: 38.3 g fat
  • Saturated Fat: 9.7 g saturated fat
  • Protein: 47.3 g protein
  • Carbohydrate: 15.4 g carbohydrate
  • Sugar: 11.3 g sugar
  • Sodium: 1.3 g salt
  • Fiber: 4.4 g fibre
How to cook:
  1. Place the chicken pieces in a large roasting tray and pour over the hot sauce. Halve and throw in the garlic bulb, then roughly tear in the herbs and add a good pinch of sea salt and black pepper.
  2. Toss well, making sure the sauce gets into all the nooks and crannies of the chicken. Cover tightly with a double layer of tin foil and pop in the fridge for at least 1 hour, or overnight – the longer the better!
  3. Preheat the oven to 190°C/375°F/gas 5. Bake the chicken, covered, for 1 hour, then remove the foil and carefully drain any juices into a jug – this will be your gravy. Skim off any fat that has risen to the surface and spoon it back over the chicken. Return to the oven, uncovered, for a further hour, or until golden and gnarly, turning and basting with the reserved juices halfway through.
  4. To make the slaw, peel the onion and coarsely grate, along with the apple, carrot and cabbages onto a serving plate. Pick and finely chop the herbs, then scatter over the veg and season with a with a pinch of salt and pepper. Toss with 2 tablespoons each of cider vinegar and extra virgin olive oil.
  5. Place a large non-stick frying pan on a medium heat and toast the peanuts until golden, tossing regularly. Tip into a pestle and mortar and pound until fine. Finely chop the chives.
  6. Remove the chicken to a serving platter to rest. Place the roasting tray on the hob over a medium heat. Add a good splash of cider vinegar and let it cook away for a couple of minutes, scraping up any sticky bits from the base and sides of the tray.
  7. Pour in the reserved chicken juices with 100ml of boiling water, bring to the boil, then reduce the heat and simmer for 3 minutes, or until thickened and reduced. Add an extra dollop of hot sauce to taste, then strain the gravy through a sieve into a warm jug.
  8. Scatter the crushed peanuts and chopped chives over the chicken and serve with the hot sauce gravy and rainbow slaw. Delicious served with baked sweet potatoes.
Notes: Sticky Kickin' Wings | Quick and Easy Food | Channel 4, Sticky Kickin' Wings!! Whose cooked this up from Quick And Easy Food?! Duration: 1:34
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