Isn’t it funny how restaurant visits from years ago can inspire your home cooking now, several years later?!

During one of my many trips to Copenhagen with my friends Daniel and Maria we had dinner at Bæst and I remember we ordered the most gorgeous chicken wings, slathered with a creamy herb sauce and topped with fresh herbs. At the time, I loved them, but their wonderful pizzas stole all the attention. But then earlier this year when I was plotting cooking chicken wings at home, I could almost recall the taste of those ones and so decided to make my own version, as I had no idea what was actually in the creamy herb sauce.

These definitely don’t taste exactly the same, but they are still similar in ways and just as delicious! A perfect homage and the best I could do years later. Maybe it’s because restaurants have been closed so much this past year and a half but I do dream of past dinners out a lot, and hope to visit Bæst again soon.

The other kind of chicken wings are more traditional; slathered in a mixture of barbecue sauce (a store-bought one, but it’s an American one and the real deal). They were both delicious but what made me so very happy is that I’ve finally cracked how to make perfectly crispy chicken wings at home! Hurrah!

Chicken wings two ways, serves 2-3

400-500 g chicken wings (each wing cut into two)

150 ml barbecue sauce

2 tbsp salted butter, melted

3 tbsp wild garlic pesto

120 ml soured cream

500 ml – 1 litre vegetable oil

Place the chicken wings in a colander and rinse thoroughly with boiling water (this will help to crisp up the skin). Leave to drain. Then place on a rack with a tin foil covered baking tray underneath. Cook for 35-40 minutes in 180C, turning halfway. Season with salt and pepper.

Meanwhile, prepare the two sauces in large bowls so you have room to coat the chicken wings. Mix barbecue sauce with melted butter. Mix soured cream with wild garlic pesto.

Heat up the vegetable oil in a deep frying pan or saucepan and heat to 180C. Deep-fry the chicken wings in batches until golden, for approx 5 minutes, then drain on kitchen towel before tossing in the two sauces. Serve straight away.