This is not an elegant, sophisticated, pampered and carefully seasoned, whole bird recipe. This is an everyday, easiest pre-cut roast chicken meal I know, best taken simply with some bread, maybe a green salad and definitely a glass of well chilled white wine. This is the way I have been baking wings (and also other chicken cuts) for long, long years. Infused with strong flavours, the skin is always crispy and if I am happy to find three-section wings (believe me, it’s not always obvious…), I make sure the tips are charred and crunchy, so that I can eat the tiny bone. Have I mentioned I also love the cartilaginous wing parts?
I still don’t remember how I had this simple idea (before I used to rub chicken either with curry or with the Mediterranean seasoning including thyme and garlic), but I loved thyme and Indian curry powder from the first time I put them together. I haven’t checked if this combination is popular, but if you have never tasted thyme and curry, I strongly encourage you to try it at least once (although I do not guarantee the result with other meats; the only way I use it is to season chicken).
TIP: If you like hot dishes, I encourage you to use the hot version of curry mixture and to add some hot chili (I add both). Otherwise mild curry and sweet paprika or no paprika are excellent here too.
For me such wings are best served with good quality bread, but if you want to make a richer, fuller meal, I can imagine them very well with baked potatoes. (By the way, what you see beside the wings are two slices of bread from my favourite French baker. Can you see the huge holes and soft, but airy interior with crunchy golden crust? The best version of my favourite kind of bread.)
Preparation: about 1 hour
Ingredients (serves 2):
8 chicken wings
1 heaped tablespoon Indian curry powder (hot or mild depending on your preferences)
1 heaped tablespoon thyme
1 teaspoon salt
2 tablespoons oil
1 teaspoon dried garlic powder
(1 teaspoon chili powder)
Preheat the oven to 180°C (356°F).
Place the wings in a big bowl.
Rub them first with oil and then (using your hands) with salt and the rest of the spices.
Put into a baking dish and bake for about 50 minutes (or until golden brown).
Serve with a green salad and some bread or baked potatoes.