Deliciously preserved: Sweet chilli chicken wings 

Deliciously preserved: Sweet chilli chicken wings


5 tbsp sweet and hot tomato chilli jam (see recipe page below)

1 tbsp water

1 tbsp sesame oil

1 tsp sea salt

1 tbsp soy sauce

6 chicken wings or

12 jointed wings

2 spring onions, finely chopped

1 tbsp sesame seeds

  • Mix up the tomato chilli jam in a bowl with the water, oil, salt and soy sauce. Throw in your chicken wings and massage with the marinade until completely coated. Cover with waxed paper or a towel and place in the fridge to marinate for at least 8-24 hours.
  • Preheat the oven to 220C/200C fan/gas 7. Remove the chicken wings from the fridge and massage again with your hands before placing them on a shallow baking sheet so they are not overlapping each other. Cover each one with any remaining marinade from the bowl and sprinkle with the chopped spring onions. Bake in the hot oven for 10-15 minutes, then turn them, sprinkle with the sesame seeds and cook for a further 10-15 minutes or until the sauce has started to get sticky and gooey.
  • Remove the wings from the oven and allow to cool for 5 minutes before serving. They are great with kimchi fried rice (see recipe page below).