Baked Buffalo Chicken Wings

Chicken wings always seem like a treat to have for dinner.  I often associate them with being party food – the sort of finger food one has at a buffet.  My two boys love them too, the eldest is very adept at eating the meat off of the bone although I tend to cut the meat off for the 2 year old.  This is a recipe I have taken (with a couple of changes) from the BBC good food website, which I am a big fan of as the meals on there seem to be very reliable.

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Ingredients
3 garlic cloves, crushed
2 tbsp olive oil
3 tbsp cider vinegar
2 tsp smoked paprika
1 tbsp Worcestershire Sauce
2 tsp salt
2 tbsp chilli sauce
3 tbsp honey
3 x 475g packs chicken wings

I made up the marinade by combining all of the ingredients in a bowl and adding the chicken wings, giving it all a good mix with my hands to ensure all the wings were covered. I then covered the bowl with cling film and whacked it in the fridge for 4 hours (you could do it overnight but I wasn’t organised enough!).

I DSCN1298took the wings out of the fridge 30 minutes before cooking to allow them to warm up to room temperature and spread them out onto a baking tray, reserving the excess marinade. I put it into the pre-heated oven (160oC fan) for 30 minutes, after which I poured off the excess oil and added the reserved marinade. I then increased the temperature to 190oC fan and put the wings back in for a final 30 mins.

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Leg of Lamb with Lemon and Rosemary

Many of the supermarkets do a deal on roasting meats ahead of the Easter weekend, which is an excellent opportunity to buy a slightly more expensive (or larger!) cut of meat.  It really is worth spending a little more when buying meat as I really think you get what you pay for.  Also, the better the quality of the meat, the less you have to do to make it taste really good (bit of a cliché but it’s true).

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I took the leaves off of a couple of large sprigs of rosemary, sliced a lemon and two cloves of garlic thinly as the picture above.  DSCN1220I then cut the sides of the lamb leg (2.2kg) with a carving knife to make some long slashes in the sides of the meat and posted in the rosemary, lemon and garlic.  I then drizzled some olive oil over the top and sprinkled with salt and pepper.

I then put the lamb into the oven for 1hr45mins at 190oC, taking it out and allowing it to rest for 15 minutes before carving.  We had this with some roast potatoes, carrots, broccoli and some really thick gravy.  Yum!

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