When I view the word dragon I immediately think of ultimate heat. The iconic fire-in-the-belly hutzpah of a veritable force to be reckoned with. Toss that word in as an adjective for food and things start to get exciting. As my palate has developed, I've learned that I love spicy food. I'm capsaicin crazy, actually. So perhaps my love of chili peppers is marring my view of this recipe? But, for me, this wasn't fiery.
This was ... all bark and no bite. Fur coat, no knickers. Pardon the pun, but: smoke with no flame. In fact, while tasting the marinade for this, I chucked loads of ingredients at it! I kept the pepper seeds that Nigella tells you to discard and still, at best, the spice was muted and demure. Three or four wings in, I started to feel a slight tingle around my lips and thought, Finally! It's getting spicy! But no. That was it. If you don't like too much spice, you'll love this. These are my tweaks on Nigella's recipe. Although, I'm going to have to go back and spice it up even more in the future. Much to my spice-cautious husband's chagrin.
For the Tame Dragon chicken1 tsp ground coriander
1 spring onion, chopped
1 red bell pepper, de-seeded and cored
2 tsp rice vinegar
2 tsp hot chilli powder
2 tbsp ground ginger
3tbsp coriander leaf
5 red chilies and their seeds, halved
40ml sesame oil
80ml sunflower oil
1 pack of about 20 chicken wings
All right, let's cook:
Preheat the oven to 220C.
Put the chillies, bell pepper, ginger, salt, vinegar, oils, ground coriander, spring onion and chilli powder into a food processor and whizz until smooth.
Arrange the chicken wings on a shallow roasting tin or baking tray and pour over the sauce. After ensuring that all the wings are coated in the sauce, roast for 40 minutes.
When done, transfer to a serving platter and drizzle the remaining sauce and juices from the pan back over the chicken. Sprinkle with coriander leaf. I served it with rice and vegetables (not shown).