Friday as we’re just starting March break.
Friday you fabulous beast.
We’re all set to travel today RIGHT after school and I’ll be instagramming like crazy in the next few days about our latest Audrey journey. Hope you can join along.
However, I couldn’t leave you all without a fab treat. I’ve been dying to share this one for a bit.
It’s using my favourite technique for cooking wings that I call ‘oven-frying’. Basically it is a fabulously spiced flour and wings that are cooked at a moderately high heat after being lightly sprayed with cooking spray. You get that satisfying ‘fried’ feel but without the accompanying guilt.
In this case I’ve done a lovely but totally inauthentic curry. Madras, tumeric, harissa and surprisingly, quinoa flour. Why quinoa? It’s got a lovely nutty taste to it and adds even more protein to this protein laden dish. Don’t have it? How about; chickpea or regular flour-all are lovely.
After mixing this loveliness up I took a bit out to help thicken my sauce.
Dip in the wings.
Give them a spritz with cooking spray and throw them into a hot oven.
Meanwhile (anyone else hear-‘back in the batcave’ when meanwhile is mentioned?) get your sauce ready to go.
Spiced flour is heat with curry paste-I went with mild due to small one but bring on the heat if you like it.
Chicken stock is added as is; honey, rice vinegar and worstershire, bring to a boil and try to keep everyone in the house from dipping into it.
Coat your gorgeous, crispy wings and grab your favourite bevvie.
- Spiced flour:
- 1 tsp harissa
- 1 T madras
- 1 T tumeric
- 2 cups quinoa flour (or chickpea OR regular)
- 2 lbs wings
- ½ cup spiced flour
- 2 T rice vinegar
- 1 T curry paste (hot or mild-go with your heat level)
- 1 mashed garlic clove
- ¼ cup honey
- 2 dashes of worstershire
- juice of 1 lemon
- 2 cups chicken stock
- Mix-up spiced flour and remove the ½ cup for the sauce. Toss wings in it and place on parchment lined cookie sheet-spray with cooking spray. Bake at 375 for 20 minutes or until crispy (turning once halfway through).
- In a small saucepan, heat spiced flour and curry paste for 30 seconds. Add in (whisking while you do) chicken stock and the remaining flavourings. Bring to a boil and let thicken until it coats the spoon.
- Toss in 'oven-fried' wings and enjoy!