I stepped out of my shell this past week and did a lot of things, I would never have thought I would do. I wore shorts on a very chilly evening in winter (more on that later this week) and I tried my hand at making chicken wings. For someone that does not watch a lot of sports, it’s a little ironic that I’m hosting people over for the game and making a game menu staple!
The people in my life that love watching sports, love their wings a lot. So I was a little nervous when I decided to skip the traditional barbecue seasonings and do some flavor swapping and above everything else volunteer to make a batch for the upcoming viewing party. I had my reliable taste-tester taste (a reliable and known sports and wing aficionado) everything as soon as the first super hot batch popped out of the oven. I anxiously waited while the chicken was sampled and boy, was I thrilled as I heard “these are pretty darn delicious and there’s a bite to it !”. I felt like I had just won the Super Bowl of Wings. On a separate and unrelated note, chopping fresh sage is simply amazing, the fragrance is refreshing and comforting and adds the perfect aromatic touch to the kitchen in winter.
A little cooking note here, tempura flour gives these guys a nice crispy texture but all-purpose flour will work well too.
Let’s just say these honey caramelized sage crusted crispy pieces of chicken are clearly going to be served at game and non-game related events at our home!
honey sage turmeric wings
5 lbs chicken wings, drumettes and flats separated
4 tablespoons fresh sage leaves, thinly chopped
1 tablespoon ground turmeric
1 tablespoon fine sea salt
1 tablespoon dried red chilli flakes
2 tablespoons honey
2 tablespoons extra-virgin olive oil
2 tablespoons teaspoon tempura flour or all-purpose flour
a little extra freshly cut sage leaves and limes for garnish
1. Pat the chicken pieces with a clean paper towel and place in a mixing bowl.
2. Add the rest of the ingredients to the chicken except the olive oil and tempura flour. Mix well and cover the bowl with cling film. Refrigerate for at least 3 hours before cooking.
3. Place a wire rack in the middle of the oven and preheat to 400F. Line two baking sheets with parchment paper. Brush the olive oil on the parchment paper.
4. Sprinkle the tempura flour over the marinated chicken and mix evenly. Evenly place the individual chicken pieces on each baking sheet, leaving about 3/4 of an inch space between each piece. Cook one baking sheet at a time. Bake for 35-40 minutes, halfway through flip each chicken piece with a pair of heat proof tongs. The wings are cooked when the chicken is cooked completely and the skin is blistered and crispy. Repeat with the second baking sheet. Serve hot immediately, garnished with a little extra sage and wedges of freshly cut limes and hot sauce of your choice.
Note: You can make these hotter by adding more chili.