Barbecue Chicken Wings

To make the Barbecue Chicken Wings, first rinse the chicken wings and rub dry. Using a sharp kitchen knife or poultry shears, divide at the joint. Season with a little salt and dust with a little flour, mix well.

Preheat the oven to 180 degrees (convection oven).

Put the salted smoked almonds in a blitz chopper and grind as finely as possible. Mix with the paprika, cayenne pepper, dried pepper berries and parsley, thyme (adjust quantities as desired). Season with salt if necessary. Set aside.

Heat the clarified butter in a non-stick frying pan and fry the chicken wings in batches for one to two minutes on both sides until light brown. They should swim at least to approx. one third in the fat. Drain briefly on kitchen roll.

Then place in a suitable bowl with the herb mixture and mix well so that as much of the herb mixture as possible adheres to the chicken parts (therefore do not drain too long on kitchen roll beforehand).

Finish cooking the Barbecue Chicken Wings in the heated stove for six to eight minutes.

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