Baked Crispy Chicken Wings with Homemade Sweet Chilli Jam
SERVES 4 PREP 10 MINS COOK 55 MINS
INGREDIENTS
1 kg Coles Chicken wings, cut into winglets and drumettes
200g Coles 4-Leaf Salad mix
Lemon, ½ juiced, ½ as lemon wedge for garnish
2 tbs Olive oil
4 tbs of reserved homemade sweet chilli jam
Salt, to season
CHICKEN WINGS MARINATE
1 tsp smoked paprika powder
1 tsp garlic powder
1 tbs baking powder
1 tbs chicken salt powder
White pepper to taste
HOMEMADE SWEET CHILLI JAM
3 cups of white vinegar
3 cups of castor sugar
100g big red chilli
50g garlic
METHOD
Preheat oven to 230°C. Line an oven tray with aluminium foil and place the wire rack on top. Place the wire rack and oven tray in the oven to heat.
Place the chicken wings into a large bowl. Combine the chicken wings with baking powder, smoked paprika, garlic powder and chicken stock powder. Ensure even coating and season white pepper.
Arrange the chicken wings on the pre-heated wire rack, making sure to leave a gap between each winglets and drumettes. This will allow them to cook evenly.
Bake for about 15 minutes, flip and continue to cook for a further 20-25 minutes until crisp and golden brown and chicken is cooked through. In the Meantime, prepare the homemade sweet chili jam.
To make the sweet chili jam, blitz garlic and chili into a coarse paste. Add the chili, garlic, vinegar and sugar into a medium sized pot and simmer for about 30 minutes until the sauce thickens and the volume is reduced by about half. Pour the sauce in a sterilised jar and keep in the refrigerator for up to 2 weeks.
To make the salad prepare the salad dressing by adding olive oil, lemon juice and 4 tbs of the sweet chili jam into a small bowl. Mix well until well combined and pour over the Coles 4-leaf salad mix and toss gently. Season with salt.
To assemble the chicken, coat the chicken wings with the sweet chili jam generously. Serve with salad and lemon wedge.