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Sweet & sour chicken wings
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1 heaped tbsp baking powder
3 x 475g packs essential Waitrose British
6 tbsp Cooks’ Ingredients Sweet Chilli Sauce
1 garlic clove, crushed
4 tsp Tabasco
2 tsp sunflower oil
2 tsp cider vinegar
1. Preheat the oven to 120°C, gas mark ½. Line 2 baking trays with foil and place an oven rack on top of each – do this in batches if necessary. Mix ½ tsp salt and the baking powder in a large sealable food bag. Add the chicken wings and shake to coat evenly.
2. Place the wings onto the prepared racks and roast for 30 minutes. Without opening the door, turn up the oven temperature to 220°C, gas mark 7 and bake for a further 40-50 minutes, or until the wings are really crispy.
3. Meanwhile, make the glaze by whisking the chilli sauce, garlic, Tabasco, oil and vinegar together with ¼ tsp salt until combined.
4. Brush the wings generously with the glaze, not forgetting the underside. Place back into the oven for a final 5 minutes until really sticky, thoroughly cooked, the juices run clear and there is no pink meat. Bring any remaining sauce to the boil. Serve the wings piled up on a plate, with the sauce drizzled over the top.
Cook’s tipGarnish with your favourite toppings such as toasted sesame seeds, finely chopped salad onions, sprigs of coriander and/or finely chopped red chilli.
Typical values per serving:
This recipe was first published in Thu May 17 10:05:00 BST 2018.