Chicken wings are more succulent and moist than the breast portion because they have such a high ratio of skin to meat. Their small size and intense flavour make them the perfect, casual finger food to take on a picnic or junk trip. Just be sure to bring lots of serviettes for your guests. If buying fresh chicken wings connected to the drum, cut the wings between the joints and reserve the tips for another use. Wings can also be bought ready-cut with the tips removed. Vietnamese lemongrass chicken wings (pictured) 1 ? kg chicken wings 4 stalks lemongrass, juicy part only 90ml fish sauce 30 grams sugar 30ml fresh lime juice 45ml cooking oil 3 spring onions, minced 4 garlic cloves, minced Freshly ground black pepper To serve: 200 grams thin rice noodles 30ml cooking oil 3 spring onions, minced 45 grams shelled peanuts Fresh mint, coriander and basil Lettuce leaves For the dipping sauce: 120ml fish sauce 30-45ml fresh lime juice 15-20ml rice vinegar 30-45 grams sugar 3 garlic cloves, minced Hot red chillies, to taste 1 small carrot, shredded Crush the lemongrass with the side of a cleaver then finely chop. Mix the lemongrass with the fish sauce, sugar, lime juice, oil, spring onions, garlic and pepper. Toss the mixture thoroughly with the wing pieces and marinate for at least eight hours in the fridge. To make the dipping sauce, combine the fish sauce, lime juice, rice vinegar and sugar. Stir in the garlic and thinly sliced chillies. Dilute to taste with cold bottled (still) water. Just before serving, stir in the shredded carrot. Heat the grill or barbecue and cook the wing pieces for about 10 to 15 minutes, or until done. While the wings are cooking, make the garnish: heat 30ml of oil in a small pan, add the minced spring onions and sizzle until they are lightly browned and fragrant. Take care not to burn the onions. Bring a pot of water to the boil then turn off the heat, add the rice noodles to the pot and let them soak until tender. Drain in a colander then toss the noodles with the spring onions and the oil, coating them lightly but evenly. Toast the peanuts in a dry (un-oiled) pan then chop roughly. Line a plate with lettuce leaves then spread the rice noodles on top. Arrange the wings over the noodles then sprinkle with the peanuts and fresh herbs. Serve with small bowls of dipping sauce. Chinese chicken wings These are similar to the wings we ate several times a year at 'village association' lunches, when we celebrated Chinese festivals in Los Angeles' Chinatown. The uncle who made these wings never let anyone know the secret behind his fabulous recipe so this is an attempt to recreate them. 1 ? kg chicken wings (about 12) 60ml soy sauce 15ml rice wine 20 grams honey 1 large garlic clove, minced 2 thin slices ginger, peeled and minced 2 large eggs 50 grams plain flour Cooking oil, for frying In this case, leave the two joints of the wing connected. Combine the soy sauce, rice wine, honey, garlic and ginger. Toss with the chicken wings and leave to marinate for at least eight hours in the fridge. Drain the chicken wings briefly in a colander then put them in a large bowl. Whisk the eggs then pour over the wings and stir to coat lightly. Sprinkle the flour over the wings and mix it in, it should create a thickish paste. Heat a skillet over a medium-high flame and add oil to a depth of at least 4cm. When the oil is 180 to 190 degrees Celsius (test by dropping in a little of the batter - it should sizzle vigorously), fry the wings a few at a time. Do not crowd the pan. They will take from 10 to 12 minutes to cook and turn a deep brown. Drain on paper towels and cook the remaining wings. Thai curry-peanut chicken wings 2kg chicken wings 90 grams prepared Thai green curry paste 60 grams smooth peanut butter 30 grams sugar 90ml fish sauce 20ml fresh lime juice Fresh red chillies, to taste 1 head of garlic Cooking oil, for frying To finish: Approximately 60ml soy sauce Sprigs of fresh coriander Remove and discard the thick skin from the exterior of the head of garlic and separate into individual cloves. Do not peel (the skin prevents the garlic from burning) Combine the curry paste, peanut butter and sugar, then stir in the fish sauce and lime juice a little at a time. Add the chopped chillies and toss with the chicken to coat the meat lightly. Toss with the garlic cloves and marinate for at least eight hours in the fridge. Heat a skillet over a medium-high flame and add oil to a depth of about 3cm. When the oil is 180 to 190 degrees Celsius, start frying the wings and garlic cloves. Do not crowd the pan; cook the wings in batches. Turn the wings as they brown and remove when cooked, in approximately eight to 10 minutes. Drain the wings and garlic cloves on paper towels. While they're still hot, put the wings and garlic into a large bowl, drizzle with a little soy sauce and add sprigs of fresh coriander. Toss to coat with the soy sauce; the residual heat from the wings will wilt the coriander. STYLING Leonie van Hasselt
