These spicy wings make a super easy appetiser, or nibble with drinks. The key to cooking wings so they’re tender and juicy, but fully cooked through is to toss them in baking powder before roasting to dry up the fat under the skin. The result is crispy skin, but tender, juicy meat. Once baked they keep in the fridge for 4 days (or you can freeze them), and when you’re ready to serve – fry them and toss in the sauce.


Method

• Preheat oven to 150°C. Remove any feathers from the wings.

• Place them in a large bowl, add the baking powder and use your hands to completely coat them in it. Add a bit more baking powder if you need to.

• Place them on a baking paper-lined tray, in a single layer. Do not pile them on top of each other.

• Cook in the oven for 30 minutes, remove and cool completely before proceeding. They will be very pale but cooked through. Refrigerate in an airtight container, using baking paper to layer them in the box.

• When you’re ready to serve, place the cooking oil in a small pot and heat to 180°C.

• Cook the wings in batches of 6 - 8 so as to not overcrowd the pot.

• Cook until lightly golden on all sides and remove from oil using tongs or a slotted spoon onto a paper towel.

• Make the sauce by blitzing the preserved lemon and harissa Add salt to taste plus a a little water if it is too dry/thick.

• Place in a bowl and toss in the sauce.
  
  Shiri and Amir are co-founders and chefs at The Black Cow in Camden (Instagram: theblackcowcamden)