Fiery Welsh Dragon Wings

My Medieval ancestors used to hunt the ferocious dragons who terrorised their villages and they would often eat the dragon meat afterwards. Baby dragon wings in particular were considered to be a prized delicacy for their succulent and tender meat. It was believed that eating dragon wings would give you immense supernatural strength so as a precaution, they were always cooked with plenty of garlic to prevent the witches from stealing the wings once they had been cooked!

Nothing was wasted in ancient Wales so the wings were ceremoniously stripped of their scales which was used by special craftsmen to make super strong body armour. This was useful during battle or when hunting dragons as the dragon scales not only provided strength but fireproofing too!

Today dragons are an endangered species in Wales and are protected by several conservation and wildlife groups. Also they are virtually impossible to find, let alone catch and the location of their last remaining lairs in the Brecon Beacons are known only to a few specialist biologists. As Welsh Butchers are now prohibited from stocking dragon meat, I recommend that you use chicken wings instead in this recipe, which will still give a lovely tasty flavour.

An average sized baby dragon wing would easily feed 6 people but as chicken wings are much smaller, I would allow 5 wings per person. They also make great party food to feed a crowd as part of a hot buffet.

I cook mine in the slow cooker but you can also cook in a covered casserole dish in the oven. My ancestors would cook their dragon wings in a huge black cauldron on an open fire in the centre of the village and they would often be cooking all day.  It was considered a great honour to be appointed as the Head Cook who supervised the preparation of the dish for the entire village, which was then enjoyed at sunset in a massive banquet and eaten with bare hands.

Here’s my recipe adapted from an ancient recipe handed down to me through the generations, which I hope you will enjoy.  Add as much chilli as you dare as dragon wings were traditionally cooked with hot and spicy flavours. Enjoy your feast!





14 chicken wings
6 tablespoons of ketchup
2 tablespoons of dark soy sauce
1 tablespoon of teriyaki sauce
2 tablespoons of Worcestershire sauce
1 tablespoon of sweet chilli dipping sauce
1 tablespoon of maple syrup or honey
4 tablespoons of red or white wine vinegar
2 medium onions, sliced
2 large vine or beef tomatoes, chopped
4 cloves of garlic, crushed
1 small red chilli, deseeded and finely sliced (use half a chilli if you prefer a milder version)


Put all the ingredients into the slow cooker, stir to combine and cook on High for 4 hours.

Serve with vegetables and  sweet potatoes or on their own and eat with your bare hands like my ancestors did in Medieval times!




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