This, my friends, is going to be a very short post. I’m not sure if you’ve noticed the lack of any online presence lately… and there’s certainly a reason for my silence. First, my parents are around for another few weeks – and family always takes priority so I am trying to squeeze in as much time as I can with them while they’re here. Then, there’s the new job which has been keeping me quite busy as I try to to navigate my way around a whole new business. So something’s got to give – and in this case – it’s catching up with friends, those I see in person as well as in cyberspace. So this unfortunately means there’s also less time now to visit my favourite blogs and I am sorely missing you all (and my RSS feed).
I’m hoping February should quiet down somewhat (but of course, you never know!) and things return to normal… But I couldn’t let this week pass without sharing another recipe I made for our New Year’s Tapas Party. If you love chicken wings, you’d be crazy not to try this recipe. Everyone at the party went crazy for them. I had initially used only half the wings I had bought thinking I had too much food. Half way through I had to bake the rest which was also promptly devoured. So advice, when you’re making this – make lots!
I adapted this from the highly recommended cookbook – Gerard Hirigoyen’s Pinxtos (Peen-chos). He makes a dish of chicken thighs in a Spicy Basque Ketchup but I used chicken wings instead – the method to cooking the wings was also different as I baked mine rather than frying and broiling the chicken as in the original recipe. The base for the Spicy Basque Ketchup is the author’s recipe for a highly addictive Piperade (a stew of sweet peppers and onions).
One more thing to note – Hirigoyen specifically requests you use Piment d’Espelette, a dried red chile powder from the French Basque region. He says, there is no substitute for it. Had I managed to track down this spice, I would have gladly used it, but given my time constraints, I used instead a Spanish smoked paprika. Given I have never tasted Piment d’Espelette, I had nothing to compare my version to – and frankly, I was none the wiser for not using it.
Piperade
Adapted from Gerald Hirigoyen
- 50 ml olive oil
- 2 onions, thinly sliced
- 2 red bell peppers (capsicums), cored, seeded and cut into strips, lengthwise
- 6 garlic cloves, crushed or thinly sliced
- 4 ripe tomatoes, cored, roughly chopped
- salt
- Pinch of Spanish smoked paprika
- In a large pan, heat the olive oil until very hot. Add the onions, bell peppers, garlic and tomatoes and saute over medium heat, stirring constantly. The vegetables are ready when they have softened, in my case, this took around 25 minutes.
- Remove the mixture from the heat and season with salt and add the smoked paprika.
The piperade can be used immediately or stored in a covered container in the refrigerator up to five days. For the spicy Basque Ketchup, puree the piperade and follow instructions below.
Chicken Wings with Spicy Basque Ketchup
Adapted from Gerard Hirigoyen’s Pinxtos Cookbook
- 15 chicken wings, cut in half through the joint
- Piperade recipe (above)
- 50 grams (4 tablespoons) brown sugar
- 125 ml (1/2 cup) sherry vinegar
- 4 teaspoons Spanish Smoked Paprika
- Chopped Parsley
- Pre-heat the oven to 180c, fan forced. Place the chicken wings in a large oven proof container and season with salt and pepper.
- Meanwhile, in a large saucepan, heat the piperade, brown sugar, sherry vinegar and smoked paprika for around 10 minutes.
- Pour the sauce over the chicken wings and bake the chicken wings for 50 minutes, basting the sauce over the wings every 20 minutes.
You can find some Bask Ketchup here : http://www.bipia.com/en/sauces-espelette-pepper/114-bask-ona-ketchupade-relevee-300-g-3584381751302.html
Regards
[…] Just chicken wings […]
[…] == "undefined"){ addthis_share = [];}nojah, mis siin pikalt rääkida, jäi silma retsept Chicken Wings with Spicy Basque Ketchup ja esitan nüüd siis omapoolse muganduse. lugesin paari sellist retsepti veel, aga isegi […]
These look absolutely wonderful!
[…] This, my friends, is going to be a very short post. I’m not sure if you’ve noticed the lack of any online presence lately… and there’s certainly a reason for my silence. First, my parents are around for another few weeks – and family always takes priority so I am trying to squeeze in as much time as I can with them while th … Read More […]
So glad this recipe is still on the blog, chased it down and am off to the markets. I’m going to try it with chicken cutlets (thighs with the skin and bone) for Bill’s birthday, it sounds delicious! I also will be using Spanish smoked pimento and possibly Chinese wine vinegar (overstocked in my pantry) as a substitute for sherry vinegar? hmm, we’ll shall see how that east west fusion works out! xxoo Keep up the good work. I now go straight past my recipe books, to the blog for my inspiration. xxoo
I went and got the ingredients for this, today. Can’t wait to make it. It looks fantastic and your photography is out of this world!
Definitely would try this… I love the ingredients!
I’m salivating…. Yummy chicken!
These are just awesome…finger licking good. ON MY LIST!! Gosh, you do know how to tempt! Hope you are enjoying your time with your family. Take care Triss!
look at http://www.ricettechef.it …….txs
[…] (6-9-10) Chopped Egg Salad with Caper Berries and Fresh Herbs by Chef Gerald Hirigoyen (11-7-10) Chicken Wings with Spicy Basque Ketchup […]
Those chicken looks really good. I know chicken wings are not as lean as chicken breast but I DO NOT CARE! They look so yummy that I could devour a dozen or two in one sitting. 🙂
I am an italian Chef i would like to cooperate with your blog. Thanks
hmmmm looks yum….
Don’t eat chicken myself, but your photos show it as so juicy and flavorful that even my mouth is watering a little ;p.
It sounds fanatastic and I am a great fan of chicken wings. Definitely would give it a go! Thanks!
I miss you too Trissa….I will definitely try this wings, we’re a wing TRIBE=)
my goodness! i’ve never craved a chicken wing so badly in my life!
PS i’m addicted to your blog!
This was dinner tonight. Yum! My friends loved it 🙂
[…] This post was mentioned on Twitter by wingsandbeer, msvdelights. msvdelights said: Chicken Wings With Spicy Basque Ketchup: http://t.co/AiPfHJC […]
Wow I love the combination of flavours here! Off to the supremarket now to buy chicken wings!
Raymund
http://angsarap.wordpress.com
Oh wow, those wings look heavenly!
Wanna have one right now!
I LOVE chicken wings and I’m so happy that you’ve posted an accompaniment that I can try. Both the wings and the basque ketchup are making my mouth water and I just had chicken myself!
I hope life settles down for you soon but in the meantime, I’m glad you’re able to spend QT with your family. 🙂
Omg, these look soooooo good! Sigh.
– Anthony
http://www.vincentbakery.wordpress.com
I’m always game for new chicken wing recipe and I’ve always wondered about basque cooking , looks like this recipe is the best way to start.
ain’t no thing like a chicken wing! excellent meat, trissa, but i love the ketchup more than anything!
Wow the chicken wings do look great. I would have been totally hogging them all for myself if I saw them at a party.
Yum yum yum!!! I love chicken wings. I would never have thought to put them in a basque ketchup. I might have to try these for my Australia Day party.
I am such a chicken wing girl and as seen as I saw this picture I knew I was in heaven. This such a great recipe and I will definitely be trying this. Thanks for sharing this great recipe
Wow – yum! These look amazing!
These look delicious, Trissa! And, I don’t even like chicken wings… too messy! I’m tempted though. 🙂
oohlala! love love love spicy chicken wings! saved and marked! 🙂
You have no job? I missed that news. Do tell.
OMG! I just came back from a party with horrible buffalo wings and come here and see this post.. I just stopped dead and asked myself, why we don’t have parties at your place?!!! I want those wings!! NOW!! sighhh
Lovely to hear from you! Enjoy the rest of your parents’ visit and settling into the new job – we’ll all be waiting whener you’ve got a spare moment 😉
This recipe is causing conflict with me. It looks good, and yet chicken wings to me have always been what we feed our dog…
Yes please! I’d be happy with these and a few beers! Love the sauce too!
Definitely want to try making the ketchup… I am a sucker for heat!
I’ve never seen chicken wings made this way, I’ve always fried or broiled! I’ll have to give this recipe a try, since I always set off the smoke detector when I broil wings! 🙂
Best wishes with your new job. Say hi to blog monster and ask her please do a guest post. We all miss her. Sticky chicken wings are my weakness. I just can’t stop munching them. Must give this brilliant recipe a go.
Nice chicken wings Trissa; great quick tapas for summer ( if summer is SUMMER ), to enjoy with a chilled beer at a party – well, that’s how I see it, anyway 🙂
Well I definitely do not doubt these were a major hit! I will be trying them out soon just to see for myself what I already know!
YUM!
I have to make the ketchup and I DID bring home some espelette from Paris last summer: two jars – one is almost done. And, there is a substitute for it if you are not from Basque…. but, it is a beautiful warm hot fruity dried pepper. So, a pinch would not be too discernible… unless you are from Basque with that trained espelette tongue. 🙂 I would put in more than a pinch. I do love it.
I have NOT noticed your absence post wise, but comment wise, yes, I have missed your visits. I understand with parents around, though… and a new job… and and and. I just know what life is like. Was that “supposed” to be 4 teaspoons of espellet pepper? If so = that would be EXPENSIVE chicken. I bought 40 grams for 10 Euros. That is what is costs almost everywhere out of the Basque region… it is TWICE that much in Canada IF you are lucky enough to find a credited importer here. (It must be sealed with a paper slip over the lid etc.)
That would be a third of the jar! (Which is expensive as far as spices go… as it is a HARD to find one).
Anyway, enough rambling. Can’t wait to make it – and your photography is LOVELY.
🙂
valerie
O.M.G.
All of the elements in this sound amazing! I bet the spicy ketchup and the piperade would go well with so many things…. Yum!
I hope you’re able to find some time to yourself. Take it easy!
These would be perfect for a party! love the sound of combining sherry with brown sugar too.
This sounds so good, reading the ingredients, in my mind I can almost taste it!
*kisses* HH
Oooh! This does sound incredibly delicious! It’s no wondered they were devoured and you had to make more! Do you set aside some of the Basque ketchup for dipping? I am definitely bookmarking this!
Aw, the chicken wings look so inviting and delish!
You’re so true, Trissa. People I know will flock around chicken wings when served. If they are cooked with any spicy sauce or dipped in ketchup, they are never enough to feed the chicken wing hunters.
Hi Trissa! Those Chicken Wings look yummy! I know where to find Piment d’Espelette. I managed to track it down at Herbie’s Spices in Rozelle, close to Lilyfield. Lots of goodies in that shop!
Nice recipe, Trissa… Basque Country is beautiful… you have to visit this place next time! Cheers
Dominique
PS/ I wish you all the best for 2011…
Trissa, you are blogging faster than I can read 😀 ! This recipe comes very timely because my colleague from US has just sent me a great collection of high quality paprika. I can’t wait to try this!
Can I just say, these are the best, the absolute best chix wings i have ever tried this year! ok, that was a bit funny. only a bit. but it was also the best i have tried, ever! now that’s a pretty big call, but i’m ready to make it. That’s how yummy these were… Trissa said it was easy too, well, we’ll see. When she says easy, she means its usually easy for HER and not the average cook, like ME.
Still, for wings that yum, worth the effort!