Spiced, Roasted Snapper Wings

Technically, these guys are probably snapper ‘throats’, but with a couple of their fins still attached, we have always called them ‘wings’. Hand on heart they contain the tastiest and sweetest flesh of practically any fish species. As is often the case, it’s all about being close to the bone. It’s a messy job eating these delicious morsels; there are no small bones to contend with, just beautiful little nooks and crannies to extract these edible treasures from. A little tip – it pays to thoroughly scale the whole fish first before removing the fillets then the throats (wings), as it’s a real pain to scale the individual throats. You should do this anyway, as it’s way easier to fillet a fish that has been scaled, and snapper tastes so much better cooked with the skin on! The spice mix will make enough for 1–1.5kg of wings in total, so just make it up and use a liberal amount, depending on how many wings you have. Store any leftover spice mix in an airtight container.

Ingredients