Saturday Special: Chicken Wangs

We had a gloriously crumbly Apple and Cinnamon Streusel Cake (complete with cute plate!) last week, and delightfully boozy espresso martinis from gin-queen Sophia the week before. This week we have….



As in “wings” said with a Southern drawl, because that’s the ONLY acceptable way of talking about this dish. It is down home cooking to be eaten with the fingers and cheap white bread to scoop up all the nice bits left at the bottom.

TIP: If you’re going to eat these, eat them properly. I’m talking gristle and bone marrow folks. The marinade does make its way through the entire wing, and if you spent time on making it you should do it justice.


-About 4/5 spring onions

-One red chilli (I like it with the seeds in but if heat isn’t your thing then remove them)

-Garlic – as much or as little as you like

-Honey – same as above, but ideally just a squeeze

-Ginger (to switch it up, but this is optional)

-Half a white onion

1) Chop up the spring onions, red chilli, onion and garlic and mix together with the honey

2) Smother that goodness on your chicken wings. Leave to marinate for anything between a whole morning and overnight. The longer the better.

3) Fry

That is LITERALLY it. Either serve them on their own with something cold, or nestled next to some fluffy rice to make a meal out of it.


At absolutely no point should cutlery be used to eat the wangs. I am not playing with you on this one.

*Calling it a recipe is an insult to real recipes and there aren’t any quantities of anything mentioned. Use those ingredients and go with the flow.



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