For company
Sticky chilli crunch wings with whipped feta
Elevated pub food! Crisp baked wings glazed in honey and Tabasco, piled on top of a swoosh of whipped feta, with lemon wedges all round. Great for summer, great for crowds, great for dude food.
Drying the wings properly is what makes for the crispiest skin — do not skip it. And the whipped feta can be made a day ahead; just bring it back to room temperature before serving.
Method
- 01
Blend the feta, crushed garlic, cottage cheese and olive oil until completely smooth and creamy. Taste and season sparingly, then chill until needed.
- 02
Pat the chicken wings well and truly dry with paper towel — this is what gives you the crispiest skin. Then toss them in the baking powder, olive oil and sea salt.
- 03
Arrange the wings in a single layer on a baking sheet and put them in the oven at 200°C for 30 minutes, turning halfway, until deeply golden and crisp.
- 04
Meanwhile, mix the honey, Tabasco and a pinch of salt.
- 05
Toss the hot wings in the glaze until glossy, then return them to the oven for another 10 minutes at 200°C, watching carefully so that the honey doesn't burn.
- 06
Spread the whipped feta across a platter, arrange the hot wings on top, add lemon wedges to the platter and serve immediately — the feta is for dipping and for drizzling.
In the glass
A light Chenin Blanc
Cass's pairing is a light Chenin blanc of your choice — and honestly, that is the whole trick. A cool-climate, unoaked Chenin with crisp apple, quince and a lean, stony finish has the acidity to cut the honey-and-Tabasco glaze and the fruit to answer the chilli heat, while the whipped feta stays creamy rather than heavy. Pour it properly cold, and put the bottle on the table so everyone can help themselves.
Keep cooking
