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Roasted chicken wings with beans and corn
Ingredients
Peri peri marinade
- 4 birds’ eye (peri peri) chilies, seeded
- 5 long red chilies, seeds removed
- 2 red bell peppers, seeds removed, roughly chopped
- 1 onion, quartered
- 8 cloves garlic
- 1/2 cup (120 ml) white wine vinegar
- 3 tablespoons (45 ml) honey
- 2 tablespoons (30 ml) paprika
- Salt and pepper
- 3 sprigs marjoram, leaves finely chopped
- 2 sprigs basil, leaves finely chopped
Chicken
- 4 whole chicken wings, skin on, breast attached
- Peri Peri Marinade
Creamed corn
- 4 ears of corn, kernels only
- 2 tablespoons (30 ml) vegetable oil
- 2 shallots, finely chopped
- 2 cloves garlic, finely chopped
- 1 cup (240 ml) whipping cream
- 1 lemons, zest
- Salt and pepper
- 1 tablespoon (15 ml) butter
Crispy green beans
- 16 green beans
- 1/2 cup (120 ml) sugar
- 1 cups (240 ml) water
- 1 cups (240 ml) white vinegar
- Salt
- Oil, for frying
- 1 cup (240 ml) flour
- 1 egg, beaten
- 12 ounces (350 ml) soda water, cold
- Corn starch, for dredging
To serve
- Peri Peri Powder, to garnish
Directions
Peri peri marinade
- In a blender, combine birds eye chilies, long red chilies, bell peppers, onion, garlic, white wine vinegar, paprika, black pepper, and honey. Blend on high speed until smooth.
- Add the mixture to a small saucepan and cook for 2-3 minutes, until the flavor of the raw onions has mellowed out. Season with salt.
- Allow mixture to cool, then stir in the marjoram and basil.
Chicken
- Remove 2/3 of the chicken breast, slicing on an angle left and right across the wing AND on an angle through the flesh top to bottom, keeping only the third that is attached to the wing (reserve excess for another use). The cut should make a flat base that supports and presents the wing on top. Fold the wingtip over the drumlet to make a triangle of the wing. Repeat for all four portions.
- Marinate the chicken wing and breast portions in the Peri Peri Marinade for at least 6 hours or up to overnight.
- Preheat oven to 325 F (160 C).
- Place two small dollops of the marinade onto a lined sheet pan and spread into a small circle.
- Place the chicken over marinade, cut breast side down, and bake for 40 minutes or until breast is slightly charred and has reached an internal temperature of 165 F (74 C). Keep warm.
Creamed corn
- While the chicken is roasting, heat the oil in a small saucepan over medium heat. Add the shallots and garlic and cook until translucent.
- Add corn and cook for 3 minutes, until hot.
- Add cream and reduce by around 1/3 or until slightly thick, then remove from heat and season with salt and pepper.
- Add butter and stir to combine.
- Add lemon zest and use a hand blender to pulse 1 or 2 times, until the corn has released its starch but is still mostly whole.
- Set aside and keep warm.
Green beans
- In a medium sized pot over high heat, combine vinegar, water, sugar, and salt and bring to a boil.
- Remove from the heat and stir until the sugar has dissolved.
- Transfer the liquid to a container and cool completely in the refrigerator.
- Add green beans to the chilled vinegar mixture and allow to pickle for at least 2 hours.
- Before serving, heat 2-3 inches (5-7.5 cm) oil in heavy pot to 350 F (175 C).
- Whisk together flour, egg, and soda water to make a very thin batter.
- Remove green beans from the pickling liquid, pat dry, then dust in the corn starch and shake off excess.
- In batches, dip the dusted green beans into the batter, then quickly transfer to oil (avoid dripping), and fry until lightly golden.
- Use a slotted spoon to transfer the crispy beans to a lined plate to drain, season with salt.
- Serve immediately.
To serve
- On the right side of the black slate plate, place 3-4 crispy green beans leaning onto each other.
- Dust peri peri powder over the beans.
- On the left side of the plate, spoon a small amount of the corn mixture.
- Place one chicken portion over the corn with the cut breast side down and the triangular wing on top.
