Butcher

Halal Chicken Wings

Chicken wings. For the oven, the grill or the fryer.

A 1kg pack of whole chicken wings, skin-on and bone-in, with the drumette and flat still joined, cut to order on the morning of delivery. Wings have a high proportion of skin to meat, which is why they crisp so well under high heat and hold a marinade or sauce right down to the bone. Season them with garlic, lemon and coriander for Lebanese jawaneh, coat them in spiced yoghurt for tandoori wings, or roast them plain and toss them in honey and chilli at the end. Split each wing at the joint if you want them to crisp faster and eat more easily. Pat them dry and leave them uncovered in the fridge for an hour before roasting; drier skin crisps better.