Chicken Wings

Ingredients

• Chicken wings and drums
• Frank's RedHot Sauce
• Reynolds Oven Bag

Method

Overnight marinating in Frank's RedHot does two things: the acid (vinegar and capsaicinoids) begins to denature the chicken proteins, tenderising the meat, whilst the salt draws moisture into the flesh through osmosis. Drain and reserve the marinade — you'll use it twice more. Pat the wings dry before they go into the bag; excess surface moisture traps steam and prevents the skin from crisping later.

Seal the wings in the Reynolds bag at 175°C for one hour. The bag's job is to braise the chicken gently and evenly, keeping it moist while the oven heat renders the fat beneath the skin. At 175°C, the internal temperature will reach 75°C (the safe threshold for poultry) without drying out the meat. Check after 55 minutes — the wings should be fully cooked, the skin loose and pale. The bag will have filled with steam and rendered fat; carefully open it away from your face.

Transfer the wings to a tray and let them sit for five minutes. Meanwhile, heat your grill until the grates are too hot to hold your hand over for more than two seconds — aim for the char zone around 230°C. This charring step is non-negotiable. The grill's radiant heat and direct flame will blacken the skin in places and tighten it across the rest, restoring textural contrast after the braising step softened it. Brush the wings lightly with the reserved Frank's RedHot — not a heavy coat, just enough to baste them. The sauce will caramelise and deepen in colour; aim for a deep mahogany with scattered char spots.

Grill for three to four minutes per side, rotating once. You want the skin to hiss and blister; listen for that sound and watch for the surface to tighten and darken. Overshooting into burnt territory ruins the balance — you're after char, not ash.

Transfer to a warm plate immediately. The residual heat from the grill will continue cooking the surface. Serve at once; wings shed heat quickly and the skin hardens as they cool.