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To serve

Nutrition: Per serving

  • kcal310
  • fat17g
  • saturates5g
  • carbs9g
  • sugars7g
  • fibre1g
  • protein28g
  • salt5.5g

Method

  • step 1

    Heat oven to 160C/140C fan/gas 3. Toss the chicken in a pinch of salt and the baking powder – this is the secret to getting crispy skin! Put the wings on a wire rack set over an oven tray. Bake for 30 mins, turning halfway, then turn the heat up to 220C/200C fan/gas 7 and cook for 20 mins more.

  • step 2

    Meanwhile, toast the peppercorns and chilli flakes until fragrant, about 2 mins, then grind using a pestle and mortar. Tip into a saucepan, then add the rest of the ingredients apart from the chopped peanuts and chilli flakes. Whisk to combine, then cook over a medium heat for 8-10 mins until thickened and bubbling. Set aside.

  • step 3

    Take the chicken off the rack and tip onto the tray, then coat in the glaze. Return to the oven for 5 mins until bubbling and sticky. Serve the chicken scattered with the peanuts and chilli flakes.

Recipe from Good Food magazine, October 2017

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Comments, questions and tips (4)

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Overall rating

A star rating of 4.5 out of 5.11 ratings

emylouiom

The sauce was super tasty but we found the crispy coating so salty we couldn't eat it! Next time we will be making with the same sauce just without the baking powder/salt coating.

darlybabe

question

What can I use as an alternative to palm sugar?

lulu_grimes avatar
lulu_grimes

HI, You could use light soft brown sugar instead. Lulu

Raenen

A star rating of 5 out of 5.

Delicious!

Lolo103

A star rating of 4 out of 5.

Have made this twice now. I was unconvinced by the salt and baking powder and whilst they do go very crispy I found them very salty to eat. Second time I cooked without either and put my fan oven at 220 for 20 mins to crisp them up. Delicious - dark and sticky with a lovely flavour

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