Winging it... chicken wings to get you through the World Cup

These caramelised jerk chicken wings are very moreish, and the Cajun Remoulade Dipping Sauce makes the perfect accompaniment.

Serves 4-6

You will need

1.8 kg chicken wings, halved at the joints, tips removed

½ onion, chopped

35g spring onions, sliced

7 garlic cloves, finely chopped

4 habanero peppers, deseeded and chopped

3 tbsp chopped fresh thyme leaves

2 tsp dried thyme

2 tbsp sea salt

1 tbsp freshly ground black pepper

1 tbsp ground allspice

1 tsp ground cinnamon

2 tsp ground cumin

1 tsp chilli powder

1 tsp freshly grated nutmeg

4 tbsp vegetable oil

5 tbsp soy sauce

3 tbsp brown sugar

120ml freshly squeezed lime juice

For the Cajun Remoulade Dipping Sauce:

500g mayonnaise

2 tbsp ketchup

2 tbsp English mustard

1 tbsp chopped fresh flat-leaf parsley

1 tbsp cayenne pepper

1 tbsp freshly squeezed lemon juice

2 tsp prepared horseradish

3 garlic cloves, finely chopped

1 tsp Worcestershire sauce

1 tsp celery salt

1 tsp paprika

Method

Put the onion, spring onions, garlic, habanero peppers, fresh and dried thyme, sea salt, black pepper, allspice, cinnamon, cumin, chilli powder, nutmeg, vegetable oil, soy sauce, brown sugar and lime juice in a blender and blend until the marinade is completely smooth.

Place the chicken in a large bowl, pour the marinade over and toss to coat completely. Cover the bowl with cling film and marinate in the refrigerator overnight or for at least eight hours.

Preheat the oven to 230°C (450°F) Gas 8. Line 2-3 baking sheets with foil and grease with cooking spray or vegetable oil. Place the chicken on the baking sheets and reserve the marinade left in the bowl. Bake in the preheated oven for 25 minutes.

Brush half the reserved marinade over the chicken and turn the wings over. Bake for a further 15 minutes.

Turn the chicken again and brush on the remaining marinade. Bake for a further 10-15 minutes until the chicken is tender and caramelised and the juices run clear when the thickest part is pierced to the bone.

Rest the wings on the baking sheets for five minutes before transferring to a serving platter.

To make the dipping sauce:

Combine all ingredients in a blender or food processor.

Refrigerate before serving.

Taco wings

The rich, spicy Mexican taste of these wings comes from a combination of taco seasoning, red wine vinegar and hot pepper sauce. Enjoy with a ranch dressing dip, or debone the chicken and make tacos.

Serves 4-6

You will need

1 sachet taco seasoning mix

3 tbsp canola oil

2 tbsp red wine vinegar

1 tsp hot pepper sauce

1.8kg chicken wings, halved at the joints, tips removed

Vegetable oil, for frying (optional)

Ranch Dipping Sauce:

75g mayonnaise or Greek yoghurt

75ml milk

1 tbsp ranch seasoning (see below)

1 tsp hot sauce (optional)

Ranch Seasoning (see note):

35g dried buttermilk or powdered milk

2 tbsp dried parsley

1½ tsp dried dill

2 tsp garlic powder

2 tsp onion powder

2 tsp dried onion flakes

1 tsp freshly ground black pepper

1 tsp dried chives

1 tsp salt

Method

Preheat the grill to medium, or heat up a barbecue. Combine the taco seasoning, oil, vinegar and hot pepper sauce in a large resealable plastic bag. Add the chicken, seal the bag and shake to coat.

Grill the chicken, turning occasionally, for 15-20 minutes or until crisp and golden and the juices run clear when the thickest part is pierced to the bone. Alternatively, preheat the oil in a deep fryer set to 180°C (350°F) and fry the chicken in batches. Serve with the Ranch Dipping Sauce (see below), guacamole and tortilla chips.

To make the dipping sauce:

Place the mayonnaise or yoghurt, milk and ranch seasoning in a small bowl and whisk to combine. Add the hot sauce for a Hot Pepper Ranch Dipping Sauce.

Note

Three tablespoons of this ranch seasoning is the equivalent of one packet of store-bought seasoning mix. Any unused seasoning can be stored in an airtight container.

Baked mojito wasabi wings

These chicken wings are an East-meets-West fusion. A mixture of a classic Mojito mint flavour and wasabi produces a hot-meets-cool taste.

Serves 4-6

You will need

1.8 kg chicken wings, halved at the joints, tips removed

1 tsp salt

1 tsp freshly ground black pepper

35g cornflour

150ml ponzu sauce

2 tbsp runny honey

60ml white rum

1 tsp red chilli sauce, such as sriracha

2 tsp garlic powder

3 tbsp sesame seeds

Vegetable oil, for frying

For the Mint-Wasabi Dipping Sauce: 175 ml Greek yoghurt

¼ tsp wasabi powder

2 tbsp finely chopped coriander

1 tbsp freshly squeezed lime juice

2 fresh mint leaves, finely chopped

Method

Sprinkle the chicken on all sides with salt and pepper. Dust lightly with cornflour and rub to coat.

Combine the ponzu, honey, rum, chilli sauce, garlic powder and two tablespoons of the sesame seeds in a large bowl, stirring well. Add the chicken wings and toss to coat. Cover the bowl with cling film and place in the refrigerator for 10 minutes.

Remove the wings from the marinade, allowing the excess to dip back into the bowl. Set the wings aside.

Pour the remaining marinade into a small saucepan. Cook over a medium-high heat for 8-10 minutes, stirring frequently, and reduce until thickened and syrupy.

Preheat the oil in a deep fryer set to 180°C (350°F).

Preheat the oven to 220°C (425°F) Gas 7. Line 2-3 baking sheets with foil.

Fry the wings in batches for about 10 minutes per batch, until the coating is golden brown and the juices run clear when the thickest part is pierced to the bone.

Arrange the fried chicken wings on the baking sheets. Brush the wings with the thickened marinade, turn them over, and brush with marinade on the other side. Bake in the preheated oven for 10 minutes, then baste again with marinade and cook for a further five minutes. Remove from the oven and sprinkle with the remaining sesame seeds.

Three classic risotto recipes to help bring a taste of Italy into your home

Crab and chilli risotto

Crab makes a delicious risotto, especially when speckled with red chilli. Although fresh crab is preferable, it's a bit fiddly to prepare and fishmongers sell frozen white and dark crab meat which is very acceptable for this recipe. I like to stir in the creamy dark meat at the end, but this may not be to all tastes. Serve topped with crab claws for a dramatic and tasty garnish.

Serves 4

You will need

• About 1.5 litres hot seafood stock, fish stock or vegetable stock
• 100g unsalted butter
• 3 shallots, finely chopped
• 2 celery stalks, finely chopped
• 400g risotto rice
• 1 fresh red chilli, deseeded and finely chopped
• 1 bay leaf
• 150ml dry white wine
• 250g fresh white crab meat (or frozen and thawed)
• Sea salt and freshly ground black pepper

To serve

• 4-8 crab claws, cooked and cracked
• 4 tbsp chopped fresh flat-leaf parsley

Method

Put the stock in a saucepan and keep at a gentle simmer. Melt half the butter in a large, heavy saucepan and add the shallots and celery. Cook gently for 5-7 minutes until soft and golden but not browned. Add the rice, chilli and bay leaf, stir until well coated with the butter, translucent and heated through. Pour in the wine and boil hard until it has reduced and almost disappeared. This will remove the taste of raw alcohol.

Begin adding the stock, a large ladleful at a time, stirring gently until each ladle has almost been absorbed by the rice. The risotto should be kept at a bare simmer throughout cooking, so don't let the rice dry out - add more stock as necessary. Continue until the rice is tender and creamy, but the grains still firm. This should take 15-20 minutes depending on the type of rice used.

About 5 minutes before the rice is ready, stir in half the crab meat. When the rice is cooked, taste, season well and stir in the remaining butter. Remove the bay leaf. Fold in the remaining crab meat, being careful not to break up any lumps. Cover and let rest for a couple of minutes so the risotto can relax, then serve immediately, topped with the crab claws and lots of chopped flat-leaf parsley.