Chicken Wings With Grapefruit Salad

Perfect for a midweek meal, this recipe for Chicken Wings with Grapefruit Salad is actually by Nigel Slater and is FAB!

Nigel Slater’s Chicken Wings with Grapefruit Salad is very easy to put together and fulfills our criteria for Superfood ingredients.  Collagen from foods like chicken helps support joint health, skin health, gut health, immunity, and more.  The ginger in the marinade along with the grapefruit in the salad supports our immune system and cucumber contributes to healthy hair and strong nails.  This is fantastic news!  Who needs processed foods when something this easy and tasty is actually contributing to us feeling and looking our best.

I have prepared these Chicken Wings with Grapefruit Salad by marinating the wings in a sealed bag, as he suggests, and in a bowl-  Nigel knows best and these Chicken Wings definitely come out better marinating in the bag; also, my end product doesn’t get as dark and sticky as the image in his recipe, but it is oh so good.  The grapefruit and cucumber salad adds just the right flavour, sweet/tart, and texture, though I reduced the amount of cucumber-  toss a handful of pomegranate seeds and thinly sliced red onion with the grapefruit and drizzle some pomegranate molasses for another variation.

Chicken Wings with Grapefruit Salad

Nigel Slater

A great midweek dinner that tastes great and is easy to prepare and transfers to the lunchbox rather nicely

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Prep Time 20 minutes mins

Cook Time 50 minutes mins

MARINATE TIME 2 hours hrs

Course Dinner, Lunch, Lunchbox, Main Course

Cuisine American, British, Continental, International

Servings 2

Equipment

• Electronic digital scales

Ingredients

  

• 80 grams [2.8 ounces] Ginger root, peeled and grated to a paste I find the box grater works best
• 1 Tablespoon Caster Sugar
• 2 Tablespoon Lime Juice
• 3 Tablespoon Fish Sauce
• 4 Tablespoon Groundnut Oil or Vegetable Oil I prefer the groundnut oil, but vegetable oil still works fabulously
• 12 Chicken Wings
• 1 medium Cucumber
• 1 Large Pink grapefruit
• 6 Coriander Sprigs Cilantro in America
• Dash of Lime Juice
• Pinch of salt & white pepper

Instructions

 

• Gather and weigh your ingredients.

  Add to the ginger paste, the sugar, lime, fish sauce and oil and transfer to a sealable plastic bag. Seal the bag and massage the marinade into the wings to get a even coating. Marinade for several hours [the original recipe states to marinade for 30 minutes, but I prefer a bit longer for deeper flavours]
• Peel the cucumber (about 175g in total - 6 ounces), slice in half down the length, then scrape out and discard the seedy pulp from the core. Dice the flesh. Using a sharp knife, cut the peel away from the pink grapefruit, then separate the segments, removing the skin as you go. Mix the peeled segments with the diced cucumber. Pull the leaves from half a dozen sprigs of coriander, scatter them over the cucumber and grapefruit mix, then squeeze over a little lime juice.
• Set the oven at 220C/gas mark7 [425F] . Transfer the chicken wings to a roasting tin, then roast for about 40 -50 minutes, checking them now and again. The aim is to get the sugar to caramelise on the wings – they should be very dark and sticky. Turn them over once during cooking to evenly brown all sides. Serve them with the grapefruit and cucumber salad.