For Robin.....devilled chicken

 Devilled Chicken Wings

 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.


  1. On Dana's blog, I posted Ghost Chicken right after the Devil Chicken post.

  2. My wife does most of the cleaning, washing ironing, local mini shopping and we share the big weekly shop. I Prepare supervise and cook the main meal for the day. Wife rosemary does desert and all other offerings. I deal with finance entertainment gardening and every other unwanted chore. Have copied your Chook recipe; will let you know how it turns out.

  3. When I was a kid I read, maybe the Famous Five, of a picnic where devilled eggs were served. Can there be a connection to your chicken dish?

  4. I am going to try this when the weather cools. I have nearly all the ingredients but I think my dried mustard could be 30 years old so perhaps a new lot. Our lemons are not ripe so may have to buy some of those dreadful lemons that come from the US. They are like plastic and very dear. When you think of the number of back yards that have a Eureka lemon tree in them you wonder why there are not more local lemons in our shops.
    I will probably use lovely legs as Phil is not keen on wings or drumsticks. I love chicken but he's not quite such a fan as I am unfortunately.
    I wonder if you could do it with other types of meat, ie. pork?

  5. River .. this recipe sounds so delicious... a 'must try' for my house... Thanks for this...
    Hugs and blessings
    Barb xx

  6. Were you inspired by my Devilled Eggs last Saturday? Ha, ha... This sounds quite tasty and the soy sauce should give them a nice glaze. I hope you enjoyed it after weeks of rabbit food.

    Mum's recipe involved mixing melted butter, honey, mustard and curry powder together, then rolling the drumsticks in the mixture and baking them for 1½ hours or so. I'm glad I went and looked her recipe up because under it I found her Ginger Cake recipe which I'll make for afternoon tea!

  7. Wow. Sounds really good. Thank you for sharing the recipe again. We eat a lot of chicken here, so it is nice to have another way to make it!!!

  8. Linda; ghost chicken? I'll pop over and have a look.

    Vest; I hope you enjoy it, the recipe doesn't mention parsley, but I always toss some in.

    Andrew; well, chickens lay eggs...there's mustard in the devilled eggs mixture and in this dish, is that connection enough for you?

    Mimsie; pork is a very mild flavoured meat, so it could work, I've never tried it as I don't like pork. I almost always have a bottle of Berri lemon juice in the fridge, it comes in a small yellow plastic bottle with a green flip cap. Very handy when there aren't any lemons around and saves all that squeezing and straining too.

    Barbara Neubeck; I hope you enjoy it, napkins and finger bowls are a must.

    Marie; no, I've been making this for years and just woke up wanting some suddenly. Then again, the "devilled" might have stuck in my subconscious mind. Will you be posting the ginger cake recipe? I'd like to see if it is similar to mine.

    Robin; I hope you enjoy it. It's messy eating, but fun.

    Merle; go ahead and try it.

  9. I hadn't planned to post about the Ginger Cake (Swedes don't know what self raising flour, mixed spice and golden syrup are and I can't be bothered explaining it), so I'll leave the recipe here in the comments.

    Ginger Cake
    1½ cups plain flour
    1 cup self raising flour
    1 tsp bicarb soda
    2 tsp ground ginger
    ½ tsp cinnamon
    ½ tsp mixed spice
    pinch salt
    1 cup sugar
    2 eggs
    1 cup milk
    125g butter
    1 cup golden syrup

    Preheat oven to 180C. Grease and line a 20cm aquare cake tin.

    Sift together the flours, bicarb, ginger, cinnamon, mixed spices and salt into a bowl. Add sugar, beaten eggs and milk and mix well. Put butter and golden syrup into a saucepan, stir over low heat until butter has melted. Stir into the flour mixture and blend well.

    Pour cake mixture into prepared tin and bake for an hour (I sometimes need 15 minutes extra). Leave in the tin for ten minutes to cool slightly before turning out on a wire rack to cool.

    When cold, top with lemon icing (1 cup icing sugar, 2 tsp lemon juice, 2 tsp room temperature butter blended together)

  10. Marie; thank you so much. It's a different recipe from mine, which is dense and sticky, and I will try it this winter. I also drizzle lemon icing over my cake, but just icing sugar blended with lemon juice, so it is really lemony and a drizzle is enough. Sometimes I put a thin coat over the whole cake.


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