Hot chicken wings

I've got a little hang-up on snacks. To try a little of everything at a buffet or tapas or meze is quite wonderful. I was at a, talking about something completely different, bread course the other weekend with Sebastien Boudet. We did not really bake so much ourselves, but to just listen to his knowledge and philosophy regarding bread was absolutely wonderful. I do not know if I will be using usual flours available in stores or regular yeast anymore. It's actually a bit wrong to bake with yeast, which is designed to give the dough steroids, and without flavor addition. It also feels a bit wrong to bake a flour that has so much additives that it really can not be classified as a flour.

But, hot chicken wings it was...

Hot chicken wings 

10 chicken wings

3 red chilis, deseeded

½ red bell pepper, deseeded

1 small bit of fresh ginger

1 tbsp sea salt

2½ tbsp garlic oil

2½ tbsp vegetable oil

some chopped up herbs for serving

 

Preheat the oven to 220 degrees C. Mix chilli, pepper, ginger, salt and oil to a smooth paste in a blender or food processor. Smear the chicken wings with the mixture and let marinate for an hour, or you can even throw them directly into the oven. Make sure the wings are completely covered by the chili mix and place in the oven for about 40 minutes.