Truth is chicken wings are one of Canada’s staple food items and we are not surprised. With so many different sauce flavors, it’s no wonder that chicken wings are so popular. They are customizable to each individual person’s tastes and preferences. From spicy to tangy, from zesty to flaming hot, and even plain, chicken wings are growing in popularity and it’s not surprising why.
- 1 small chicken or a combination of chicken thighs, drumsticks and wings
- 1 25cl bottle of beer
- 1 finely chopped onion
- 2 cloves of finely chopped garlic
- 1 tbsp olive oil
- 1 tbsp of rapeseed oil or vegetable oil
- 2 bay leaves 1 tsp sweet paprika
- 1 tbsp of fresh thyme or 1 tsp of dried thyme
- White pepper and salt
- Flour for dusting
- Joint the chicken if using a whole one. Lightly salt each piece with sea salt and coat in seasoned flour (plain flour, white pepper and a little table salt). The most efficient, clean and elegant way of doing this is by putting the seasoned flour in a plastic bag (e.g. Freezer bag) and then putting the pieces of chicken (4 or 5 at a time) in the bag and shaking it (holding it closed…). Remove each piece and tap against your hand inside the bag to remove excess flour. You should get all the chicken pieces just lightly coated with the flour and place them on a clean board.
- Heat a casserole dish which can accommodate all the chicken and add a tablespoon of rapeseed or vegetable oil. Once the oil is hot, brown all the pieces of chicken in batches making sure the pieces with skin get a nice colour. Keep on a warm plate.
- Remove any excess fat from the casserole (but keep all the bits stuck to the bottom) and add a tablespoon of olive oil. Gently fry the onion with the bay leaves, then add the garlic and finally the paprika and the thyme.
- Return the chicken pieces on the bone to the casserole and add the beer (if using pieces of breast add them 15 minutes later). Bring to boil and reduce the heat to a simmering temperature. Cook for 30 minutes or until cooked (meat should fall off the bone) taste, check seasoning and serve.
- Serve with a simple white rice or a potato and celeriac purée with steamed greens tossed in garlic and butter.
- Thinly sliced apples and radishes with mayonnaise, cheese curds, maple syrup and whole-grain mustard.
Mini cucumbers, thinly sliced in half moons; shallots, thinly sliced; white vinegar; hot chili-garlic sauce.
olive oil, onion, thinly sliced garlic cloves, thinly sliced, cherry tomatoes, halved, honey, sherry vinegar, paprika, salt, crushed barbecue-flavoured chips
- Swap plain, protein-rich Greek yogurt or smashed avocado in place of mayo for a healthier spread.
- Use whole-wheat breadcrumbs instead of white, or try ground nuts (such as hazelnut or almond) for a healthier filler that’s also gluten-free.
- Add fresh herbs to your burger for a healthy, low-calorie flavor-booster.
- Sneak more veggie servings into your day by tossing chopped spinach or other leafy greens into the burger mixture, or add as a topping.
- Choose healthy spreads and condiments for your burger. Some of our favorites: mustard, homemade ketchup, or even homemade ranch.
- Go easy on the cheese. Skip the fat-free stuff, because “no fat” means it won’t melt easily. Instead, choose a small portion of your favorite kind, fat and all.