Roast Chicken Wing Kiev - Gary Rhodes
Serves 4 as a snack
Preheat the oven to 200°C. In a large roasting tray season 1kg of chicken wings with salt and pepper and mix in 2-3 tablespoons of olive oil. Roast in the oven, turning from time to time, for 30-35 minutes until cooked through and well coloured. The chicken wings can be cooked for up to 1 hour for extra crispy skin. While roasting the wings, fry 75g of fresh white breadcrumbs in a frying pan with 2 tablespoons of olive oil until golden and crispy. Cut 100g of garlic and parsley butter (below) into pieces and spoon over the chicken wings with the crispy breadcrumbs. Serve with 150ml of sour cream to dip into.
To make 250g of garlic and parsley butter: blend together in a food processor: 225g of butter, 5 crushed cloves of garlic, 3 heaped tablespoons of chopped parsley and a tablespoon of lemon juice, adding a generous twist of pepper. Spoon the butter on to a sheet of cling film, roll into a cylinder sausage shape and refrigerate or freeze until needed.