When I came across this recipe I was intrigued by how this dish would taste. I love chicken wings and everything Nigel Slater, but I was curious how the combination of Korean spices and French cooking techniques would work together.
This recipe is a keeper and is quite simple to make. The chicken has wonderfully roasted skin that is crisp and brittle. The roasted tomatoes with the chilli and the Korean gochujang pepper flakes add a beautiful flavour and hit of spice. This dish has righty been called a feast because you will not be able to stop munching on the wings and sauce.
I have been a Nigel Slater fan for quite some time now. I find his recipes refreshing and wonderful. His use of garden-fresh vegetables, his unique recipes (like this one), and his knowledge of food are an inspiration to me. This is his latest hefty volume and I knew I had to have it as soon as it was released. This is a tome of creative cooking and inspirational cooking. I could cook from this book all year and still have more recipes I crave. He is a prolific writer, an avid gardener, and a TV host. All his cookbooks are very highly recommended and this one, in particular, is a classic. You will see so much more from here soon.
For more recipes from the amazing cookbook, click here.
3 lb chicken wings, left whole with tips
4 tablespoons olive oil
6 thyme sprigs, or, 1 teaspoon of dried thyme
Salt, to taste
4 garlic cloves
2 cups cherry tomatoes, halved
3 hot red chillies, cut
3-4 tablespoons gochujang chilli flakes
Heat the oven to 375 F.
Toss the chicken wings with the oil, thyme, salt, and garlic. layer on a baking sheet and roast for 40 minutes. The wings should be cooked through and the top skin crisp. The garlic may start to burn, check after 15-20 minutes and remove if needed. You can add them back with the tomatoes.
Remove the wings leaving the liquids. Turn the heat down to 275 F. Add the tomatoes and chillies to the sauces in the baking tray. Bake for 3-5 minutes till the tomatoes are beginning to soften.
Add the gochujang flakes and stir into the tomatoes. Add the chicken wings back into the sauce and bake for 5-7 minutes until the wings are heated through.
Serve immediately with the sauce spooned on the bottom of a wide bowl Top with the wings.