Each weekend that the Formula 1 is televised, with very few exceptions we make what we like to call F1 wings. This weekend the F1 will be in China however we won’t be making wings because last night Carlton played Collingwood (AFL) and we all felt that called for a wings night. Plus our good friend Dan was down on leave from the Army and Dan and Craig are the original instigators of F1 wings.
Wing nights started off with us buying Peri Peri marinade by Nando’s, but as the F1 family has grown so has the amount of chicken wings we cook and the store bought marinades have become too expensive.
Last night we used 8kg of wings (from the Dandenong market) and made 4 batches of the below Portuguese marinade, so essentially the marinade will do 2kg of chicken wings. We have adapted several recipes for Portuguese marinades found online to make this one that we are quite fond of.
- 6 long red chilies roughly chopped
- 2 tsp salt
- 2 tsp coarse ground black pepper
- 2 cloves of garlic crushed
- 1 tsp cayenne pepper
- 2 tsp paprika
- 2 tbs parsley roughly chopped
- ¼ cup of coriander (cilantro) roughly chopped
- ½ a large brown onion roughly chopped
- ½ cup of olive oil
- The rind and juice of a large lemon
- Two fresh tomatoes roughly chopped
Combine all ingredients in a food processor or blender and process until it resembles a smooth paste.
To make the F1 wings the boys have tried many different methods and they have found that the following is the easiest for large batches of wings and also it produces a very crispy wing!
Portuguese F1 Chicken Wings:
(Cooking time: 60minutes)
Combine the premade Portuguese marinade with 2kg of wings in a large bowl, or a zip lock bag. Let the chicken marinade for as long as possible; ideally sit this in the fridge over night.
Preheat the oven to 180 C (fan forced)
Once ready to cook, place the wings in a large tray lined with foil or baking paper.
Place the chicken wings to bake in the oven. After 20 minutes, take out the tray and turn the wings.
After 40 minutes remove as much of the liquid around the wings as possible (but keep the liquid) this allows them to become really crispy during the grilling process.
Place the tray of wings under a medium grill and after 5 minutes pull the wings out and drizzle some of the previously removed liquid onto the wings. This prevents them from burning.
At 10 minutes pull out the wings and turn them over. And once again after 5 minutes more grilling time drizzle a little of the marinade onto the wings to prevent them from burning and at 10 minutes remove them from the grill.
Let them cool slightly (you don’t want to burn your fingers or mouth) and then enjoy!
Note: my little addition to the success of wings night is the provision of wet wipes – keeps the furniture clean!
And lastly – some F1 entertainment for the weekend!