Chilli-salted Chicken Wings
Everyone loves chicken wings – they’re economical and very adaptable. Flavoured with various marinades or seasonings to make them hot and spicy or sweet and tangy, they’re irresistible.
- 2 tbsp sunflower oil
- Zest and juice of 2 limes
- 4 tbsp soy sauce
- 2 tbsp honey
- 1 long red chilli, chopped
- 2cm (3⁄4 inch) piece of fresh ginger, grated
- 3 garlic cloves, chopped
- 14–18 chicken wings
- 2 tsp dried chilli flakes
- 2–3 tbsp sea salt
- 1 quantity Marie-Rose Sauce, to serve
- Combine the oil, lime juice, soy sauce, honey, fresh chilli, ginger and garlic in a large bowl. Add the chicken wings and toss to coat in the mixture. Cover with clingfilm (plastic wrap) and leave to marinate in the refrigerator for 30 minutes.
- Preheat the oven to 180°C/350°F/gas mark 4.
- Place the chilli flakes, lime zest and sea salt in a small mortar and crush together with the pestle. Set aside.
- Arrange the chicken wings in a roasting pan and roast for 30–45 minutes, until cooked through. Give them a shake every so often to keep them covered with the glaze and prevent them from sticking to the tin.
- Serve the wings sprinkled with the chilli salt and offer the Marie-Rose Sauce for dipping.