Ingredients Jump to Instructions ↓

  1. 750g chicken wings, cut at joints, wing tips removed

  2. House seasoning, recipe follows

  3. 10g minced garlic

  4. 1 tbsp vegetable oil

  5. 120ml tangy red barbecue sauce

  6. 60ml pomegranate juice, reduced by

  7. 2 tbsp hot sauce

  8. 60ml honey

  9. 1 tsp crushed chilli flakes, optional

  10. 30g butter

  11. Peanut oil, for frying

  12. Celery sticks and red pepper slices, for serving

  13. For the house seasoning:

  14. 225g salt

  15. 30g black pepper

  16. 30g garlic powder

Instructions Jump to Ingredients ↑

  1. Red hot sticky wings 1) Preheat the oven to 200C/Gas 6. Lay the chicken wings out in a single layer on a rimmed baking tray. Season with house seasoning to taste and bake for 20 minutes.

  2. Saute the garlic in the vegetable oil in a medium saucepan over a medium-low heat until softened and fragrant. Stir in the barbecue sauce, reduced pomegranate juice, hot sauce and honey. Bring to the boil then lower and simmer for 15 minutes until thick. If using crushed chilli flakes, add and cook 30 seconds more. Stir in the butter until melted and smooth. Pour into a large mixing bowl.

  3. Heat the peanut oil in a deep-fryer or large saucepan to 180C. Fry the baked wings for 10 minutes until golden and crisp. Transfer to a paper towel lined tray to drain.

  4. Toss the fried wings in the red sauce to coat. Transfer to a platter and serve with celery sticks and red bell pepper slices.

  5. For the house seasoning:

  6. 1) Mix the ingredients together and store in an airtight container for up to 6 months.


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