Olivers Chicken Wings Recipes

GINGER & HONEY CHICKEN WINGS

Steps:

• Trim and finely slice the spring onions and chilli, placing them into a bowl with the honey and soy sauce. Peel, then grate in the ginger, and pick in the thyme leaves. Mix well.
• Place the chicken sings in a single layer in a wide, shallow, non-reactive dish. Pour or brush over the marinade, cover and place in the fridge to marinate for 24 hours.
• Cook the wings on a hot barbecue or griddle pan for 15 to 20 minutes, or until dark and the juices run clear, turning often. If cooking on a griddle, finish the wings in the oven at 180ºC/350ºF/gas 4 for 10 to 15 minutes to make sure they're cooked through.

OLIVER'S CHICKEN WINGS

Steps:

• Preheat oven to 375 degrees and line a large roasting pan with foil.
• To make the dressing, combine all ingredients except cheese in blender and blend well. Add 3/4 of the cheese and blend until just mixed. Stir in remaining cheese and refrigerate for an hour.
• To make wings, coat with 2 tablespoons hot sauce and oil. Sprinkle remaining ingredients over wings and toss. (Wings can marinate in the refrigerator for up to a day.) Spread wings in a pan, and in a single layer, roast them about 50 minutes, turning halfway through. Cover and set aside.
• Preheat broiler. Line a baking sheet with foil. Using tongs, remove wings from pan, place on baking sheet and pour on remaining hot sauce. Place them onto the baking sheet and, watching closely, broil till they are crisp but don't burn, about 1 to 3 minutes. Serve immediately with ice-cold dressing and celery.

BAKED BUFFALO CHICKEN WINGS

Steps:

• In a large bowl, mix together the garlic, olive oil, cider vinegar, paprika, Worcestershire sauce, celery salt, hot sauce, honey and a couple of cracks of black pepper. Add the chicken wings and toss around to make sure they're fully covered in the marinade. If you have time, leave the wings to marinate for a couple of hrs in the fridge or ideally overnight.
• Heat oven to 180C/160C fan/gas 4. Drain and reserve the marinade, then spread the wings out on a very large baking tray. Bake for 30 mins, then pour off the excess oil, add the reserved marinade and toss well. Increase oven to 200C/180C fan/ gas 6. Return to the oven and cook for a further 30 mins, tossing a few times to coat in the glaze as they cook. They should be sticky and glazed with most of the marinade evaporated. Serve on a large platter alongside other party snacks.

CHICKEN OLIVER

Steps:

• Melt butter in a large skillet over medium high heat. Cook chicken breasts, turning occasionally and reducing heat when necessary, 5 minutes per side, or until no longer pink in center and juices run clear.
• Add thyme, rosemary, garlic, black and green olives, mushrooms, pearl onions, and chicken stock to the skillet. Cover and simmer for 30 minutes, or until chicken is to desired tenderness. Stir in potatoes, peas, and wine. Cover and continue simmering another 20 minutes, stirring occasionally, or until potatoes are tender. Season to taste with salt and pepper, and serve.

CHICKEN AND OLIVES

Steps:

• Season skin-side of chicken with salt, black pepper, and cayenne pepper. Turn breasts over and season skinless side with salt, black pepper, cayenne, and herbes de Provence. Turn again so that the skin-side is facing up; rest for 10 minutes.
• Heat olive oil in a large skillet over high heat. Place chicken skin-side down in hot oil. Reduce heat to medium-high and cook chicken until skin is well-browned, about 5 minutes. Turn chicken and cook until just browned, about 2 minutes; transfer to a plate.
• Reduce heat to medium. Cook and stir shallots in the hot skillet until just softening and golden brown, about 2 minutes. Stir olives into shallots and cook until fragrant, about 30 seconds.
• Pour the chicken broth into the skillet; bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Add lemon juice, 2 tablespoons of the reserved olive brine, lemon zest, and cumin; increase heat to high and cook until sauce is reduced by half, 2 to 3 minutes.
• Reduce heat to low and return chicken, skin-side up, to the skillet. Cover the skillet with a lid and cook until no longer pink in the center and the juices run clear, about 5 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove chicken to a plate and cover with aluminum foil.
• Stir parsley and butter into sauce, stirring continuously until butter is melted and sauce is shiny. Spoon sauce over chicken.