How To Cook Chicken Wings

Now, I've got a couple of wings here. I'm just going to take off a little part here - just trim it down and make sure there's no excess fat on it. I'm going to sit it, get some colour into it, get it into an oven and add some spices to it.

Leave it in the oven for about thirty minutes and see where we go from there. Now, these could go straight in the oven and you could leave it to it and they'll carry on and do their own thing, but I like to put it on a pan first, get the flavour, get the colour right, nurture it down a bit, and then get it through the oven. Again, I'm just taking off a wing there; just cutting out any fat on there.

Okay, we'll add some salt and pepper. My way of doing it, keeping it flavour-centred, keeping it moist, so getting the flavour you like, you can actually get. So, there's a nice boil there.

I've coloured my chicken, I've seasoned it, and add a bit of paprika. Paprika adds a nice smoky taste and it colours up as well. Add basil as well; get it in there.

Remember, any soft herbs you are going to use while cooking, add at the end. It destroys it, loses its flavour, its lost during the cooking. Any soft herbs you are using, I'd rather you use at the end.

It keeps the flavour. Nice colour there. So, they are going to go through the oven about 160, 180 for about thirty minutes and so where we are, I've got my moisture now, my flavour now, I'm happy.

We're in the oven. So we're looking for about thirty to forty minutes through the oven. Like I said, about 160, 180, and there's no harm in you checking it and turn it over.

The pendulum on the hotness of the oven is always good to check every fifteen minutes, anyway. It has still retained its moisture, not overcooked, nice and brown, looking really flavoursome. So, let me cut that down in half and see where we are.

No blood at all. Let's double check, absolutely perfectly cooked, and that's how I cook my chicken wings. .