winging it

My friend MS was in complete and utter disbelief when I told her I had never made chicken wings before in my entire life. In fact, I couldn't believe it either, seeing how I am such a big fan of them, especially Ikea's Best Chicken Wings In The World.

Of course, I had to immediately rectify this oversight on my part by whipping up a batch of hot wings, modifying a buffalo wing recipe from one of my fave sites, Noob Cook (I couldn't find Frank's Red Hot Original hot sauce at Cold Storage Holland Village, arguably the most angmoh supermarket around, but I think Dancing Chef's sauce rocks too).

1.5kg chicken wings and drumsticks (about 12 each, just nice for two racks)
7 tsp ground cayenne pepper
2 tsp garlic powder
60g butter (about 4 tbs)
6 tbsp Dancing Chef Suki Dipping Sauce
Dried chilli flakes, salt and pepper to taste

Preheat oven to 200 deg C.

Pat chicken dry with paper towels.

Mix the ground cayenne pepper, garlic powder and some salt and pepper evenly. Coat each piece of chicken lightly with the mixture.

Arrange the pieces on a wire rack with a foil-lined tray beneath. Bake for 20 minutes, then turn the pieces and bake for another 20 minutes, until crispy.

In the meantime, melt butter over low heat in a pot and stir in the dipping sauce with dried chilli flakes, salt and pepper.

Dump the baked chicken into the pot and coat each piece thoroughly with the sauce.

Wash your hands and dig in.Wash down with a cold bottle of Asahi. Ahhh...