This recipe is a favourite during summer and a perfect pre-dinner snack. Sticky and sweet, these little bites are super simple to make and can be cooked over a BBQ in summer for extra smokiness!
Serves 4 as a starter
Prep and cooking time: 40 mins
Ingredients:
- 1kg chicken wings, trimmed and split
- 50g butter
- 60ml Chilli & Honey Infused Balsamic Vinegar
- 3 red chillies, finely chopped seeds removed
- 4 scallions, trimmed and finely sliced
- Vegetable oil
- Salt, Wild Garlic & Peppermill
- 100ml mayonnaise
- 4 Black Garlic Cloves
Method
- Preheat the oven to 180°C/160°C Fan/Gas Mark 4.
- To make the black garlic mayo, blend the black garlic cloves and mayo together until smooth.
- In a large bowl, add the wings, season well, and add a little vegetable oil.
- Place the wings on a suitably sized baking tray, and place them into the preheated oven.
- Roast for 20 minutes, shaking the tray from time to time.
- Melt the butter in a wok or large frying pan, add the wings and stir to coat with the butter.
- Add the vinegar and turn up the heat. Cook to allow the vinegar to reduce and form a sticky glaze.
- Place on a warm serving dish and scatter over the scallions and chillies.
- Serve with the black garlic mayo and if liked sesame seeds add a nice texture and nutty flavour.
