Chicken Wings with Spicy Chorizo Mash

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Preparation info
  • Serves

    6

    as a snack
    • Difficulty

      Medium

Appears in
A World in My Kitchen

By Peter Gordon

Published 2003

  • About

Chicken wings have that wonderful gelatinous texture when cooked slowly. The chorizo mash was inspired by a visit to the beautiful Spanish town of Carceres in 2002 where I was served a cold purée with bread much like you would serve hummus.

Ingredients

  • 1 kg (2 lb) chicken wings or nibbles
  • 400 g(14 oz) canned peeled tomatoes in juice, chopped or

Method

Mix chicken wings with chopped tomatoes, chilli, sesame seeds and oil, golden syrup, salt and three-quarters of the garlic. Marinate in the fridge for 2-12 hours.

An hour before you want to eat, turn oven to 200°C/400°F/Gas Mark 5. Line a roasting tray with foil or baking paper (it’ll make cleaning it easier) and add wings, in one layer; pour on ½