34 chicken wings in my freezer

[MoosMa]

What can I do with them and how many will they feed? It's DD1's 2nd birthday coming up and I thought I could do something nice with them for the adults but have no idea what, help please?

why the heck do you have 37?
is it by weight or prime numbering?

There's a good Nigella chicken wing recipe in (I think) How to Eat. I'll post it later if no-one else beats me to it.

Nigel Slater has a sticky wing recipe with dipping sauce in one of his older books. Does that sound like the sort of thing - I'll dig it out if it does

Chicken wings with hot chilli dip

serves 2-3
chicken wings - 750g
garlic - 4 cloves
groundnut oil

for the dipping sauce:
hot red chillies - 2-4 (depending on your heat threshold)
fish sauce - 3 tbs
water - 6 tbs
rice vinegar - 3 tbs
caster sugar - 4 tbs
juice of a large lime
coriander leaves - a small bunch

Peel the garlic, crush it and mix with a couple of tablespoons of groundnut oil and a little sea salt and black pepper. Toss the chicken wings in the oil and roast at 200°c/gas 6 till golden and almost crisp (or for about 35-40 minutes).

To make the dip: slice the chillies in half, remove their stalks then chop them finely - as fine as wet tea leaves. Put the fish sauce, water, rice vinegar and sugar in a small saucepan - the milk saucepan will do - and bring almost to the boil. A good stir should dissolve the sugar before the water boils.

Remove the pan from the heat and leave to cool. Juice the lime, chop the coriander leaves - you need a good loose handful, then add both, with the chilli and the seeds, to the cool sauce. Leave to stand for an hour or so before using. Serve the chicken with dip.

oh god, it says 34, not 37!
I hope the numeracy pedants pull me up on this one as a counterpoint to my grammar pedancy

coat them in sweet chilli sauce and thick soy sauce and roast them in a hot oven for 20 mins and serve with creamy guacamole dip

Or...

Sweet and sticky chicken wings

12 (about 600g) chicken wings
2 heaped tbsp grain mustard
a heaped tbsp runny honey
a large, juicy lemon
3 large cloves garlic

Set the oven at 220C/gas mark 7. Carefully check the chicken wings for stray feathers (they are often the least scrupulously plucked bit of the bird), then put them in a roasting tin.

Mix the mustard and honey with the juice from the lemon. You should get about 5 tablespoons from a large fruit. Peel the garlic, crush it and add it to the honey mixture with a grinding of pepper and salt.

Toss the wings in the honey mixture and roast for 40 minutes, by which time they will be a healthy colour. Turn them over and continue cooking for 10 minutes. They will now be dark and intensely sweet and sticky.

Ooh the sweet and sticky ones sound nice, might give that a go.

I have 34 because I joint chickens myself (tis cheaper than buying pieces) and must have done 17 chickens. My freezer's getting rather full though so I think it's time to do something with them.

Actually suzy's sound nice too, perhaps I'll do a mixture.

Nigella's Salt and Pepper Wings (from Feast)

2 tbsps Maldon salt
4 cloves garlic
2 tbsps pink or white peppercorns
60 ml olive oil
2 tbsps lemon juice
1 kilo wings (she says this is approx 28)

Make marinade; crush salt and peeled garlic into a paste. Add peppercorns and continue bashing until slightly crushed, add oil and lemon juice. Put marinade in freezer bag, put in wings, squish around, leave in the fridge for overnight or up to two days. Take out before cooking to bring back up to room temp.
Preaheat oven to gas 7/220 C. Line shallow roasting dish with foil, pour in wings and marinade, making sure everything's spread out. Roast for 40 mins, turning halfway, until cooked through and crisp.