Recipe

As with all recipes on this blog, they’re designed to be easily made, tasty, and not elaborate. I’ll also not put lengthy backstories for them.

I was in Exeter yesterday and stumbled into Brewdog where I discovered their delicious loaded fries. So today, I had a go at making something similar. The amount I used here could be shared between four people as a chunky sharing starter. Scale it down for a main meal or snack.

It’s late in the day and I didn’t have an idea for a blog post. To the rescue comes my good friend Stuart Langridge with this request for advice…

Reading about poached eggs for breakfast, and there appear to be many holy wars over whether the water should be spinning in a whirlpool, whether there should be vinegar, whether to put the eggs in ramekins first. Are these things superstitions or real? Your advice is sought.

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I like chicken wings. I really like chicken wings. Before The Event, when I used to travel internationally, often to the USA, I’d frequently partake of some delicious wings. On one notable occasion in California, I think I had chicken wings every day for a week, from different restaurants. I like them a lot.

Ideally I feel chicken wings should be slathered in some kind of sauce, I’m not picky, there’s room for many sauces in this world. But I prefer something sticky, sweet and often spicy. Underneath that sauce should be found a crispy coating enclosing our wing, on the bone.