something I haven't made in quite a while.....

....Devilled Chicken Wings.

Have I posted this recipe before?
I don't remember and I'm too lazy to go back through my archives and check.

fresh out of the oven, you can see there's plenty of sauce (gravy?) around the wings because I only bought one kilo instead of the usual two. With two kilos, the wings get that lovely browned barbecued look.
I added carrots, because I like them in this.

On my plate with a potato-broccoli mash.

Here's the recipe:-

• 2kg chicken wings or drumsticks
• 1 large onion, sliced
• 1 teaspoon mustard powder
• 1 teaspoon curry powder
• 1 teaspoon oil
• 2 teaspoons soy sauce
• 2 tablespoons lemon juice
• 2 tablespoons apple cider vinegar
• 1 tablespoon sugar
• 1 cup tomato sauce.

Put chicken wings into a lightly oiled oven-proof pan
Fry onion until beginning to soften (this is where I add rough chopped carrots if I'm using them)
Add everything else  (I whisk it all up in a big jug as I'm measuring, then just pour it onto the onions)
Bring to the boil then simmer for a minute
Pour this mixture over the chicken wings making sure each wing is coated
Bake at 180*C until done to preferred crispness, about 1-1 and a half hours
 Drumsticks will take longer to cook through than wings,
for those I usually put foil over the pan for the first half of cooking time.

When done, the chicken is usually so tender the meat just falls easily from the bones.
This is finger-licking food, have plenty of napkins ready.

As soon as the wings have been served, transfer any leftovers to a fridge container and soak the cooking pan while you're eating.
This makes clean-up so much easier.