Spicy-Sweet Wings with ClaireMade Spicy Catsup

Spicy-Sweet Wings with ClaireMade Spicy Catsup

The addition of Spicy Catsup to home-cooked wings turns a simple easy dish into something special!

Our Spicy Catsup is the perfect sauce to have on hand to make a meal a taste sensation.  Just toss cooked crispy wings in Spicy Catsup and return them to the oven to have the Catsup turn into the most delicious sticky sauce.  Licking your fingers after finishing your wings is definitely recommended.

Ingredients:
3 lbs chicken wings with joints separated and tips removed.
4 oz Spicy Catsup
1 tbs fresh lemon juice
Salt and pepper for seasoning
3 scallions sliced diagonally for garnish
How to Cook:
1. Preheat oven to 400 degrees
2. Wash and dry chicken wing pieces and place on a rack inside a sheet pan or roasting pan
3.  Sprinkle wings with salt and pepper
4.  Cook wings for 15 minutes and remove from oven; turn wings over and cook for another 10-12 minutes until cooked through and skin is crispy
5.  While wings are cooking, mix 4 oz (half a bottle) of Spicy Catsup with 1 Tbs of fresh lemon juice in a large bowl that will hold all the wings with room to stir
6.  Add the wings and stir until all wings are coated with Catsup-lemon mixture
7.  Return wings to oven and cook for 10 minutes
8.  Put finished wings in a serving dish and sprinkle with slices of scallion as garnish

Spicy-Sweet Wings with ClaireMade Spicy Catsup Recipe

By Claire
Prep time: 15 minutes
Cook time: 35 minutes
Servings: Serves 4-6

Ingredients

  • Chicken wings, ClaireMade Spicy Catsup, Lemon Juice, Scallions
  • generous twist of sea salt and black pepper

Instructions

  • Easy Four-Ingredient Dinner Recipe

Notes

Method:
The trick for getting this dish right lies in preparing ahead and getting your barbecue nice and hot. Take your steak out of the fridge a good hour before you are going to cook it in order to bring it up to room temperature. Season each side well with salt and cover evenly with a thin coating of grapeseed oil or beef dripping. Add any dry rubs or crushed spices at this stage too should you wish.

Make sure your barbecue is piping hot before placing your steak onto the grills. The aim is to achieve a lovely dark crust on the outside while ensuring that the meat is deliciously succulent inside. However, if the barbecue is too hot, the meat will burn. If this is the case, move the steak to an outer part of the grill and turn regularly to avoid any burning.

Once the steak is seared on all sides, move it to a cooler area of the barbecue and close the lid. Cook for 3-4 minutes on one side and then flip and repeat.
When the beef feels soft but a little springy (similar to the fleshy part of your thumb) remove it from the heat and set aside to rest for a good 10-15 minutes before slicing parallel to the bone. Delicious served with delicious salads, grilled vegetables and chimichurri sauce or our salsa verde mayonnaise.

To master the arts of butchery and cooking with meat, join us for a course at our cookery school.
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