Sichuan Pepper Marmalade Chicken Wings
Crispy and Golden Peppery Lemon Wings. So easy to make, baked in the oven and a perfect cheats takeaway! Extra spicy with the Sichuan Pepper Marmalade and finger lickin good!!
Preparation time: 10 minutes
Cooking time: 30-40 minutes
Serves: 2-3
Ingredients
1KG x Chicken Wings
2 x teaspoon baking powder
1 x teaspoon garlic salt
1 x teaspoon Onion Powder or Asafoetida Powder
.5 teaspoon Sweet Paprika
1 teaspoon to taste
4 x tablespoons of Black Mountains Preserves Sichuan Pepper Marmalade
Method
Pat the wings dry using paper towel. Combine the Baking Powder, Garlic Salt, Onion Powder, Paprika in a bowl, Sprinkle this over the wings to coat them evenly on both sides.
Line a baking tray with foil, then place a wire rack on top. Spray with cooking spray or brush the rack with vegetable oil.
Place the wings skin side up on the rack and allow the wings to rest for at least 30 minutes at room temperature.
Preheat the oven to 220 and bake the wings for 15 mins.
Reduce the heat slightly to 180 and cook for a further 15-25 minutes depending on how golden or crispy you would like your wings.
Heat 4 x tablespoons of Black Mountains Preserves Sichuan Pepper Marmalade, either in a small pan or a microwave, until warm and when the consistency is like thick pouring cream.
When the wings are cooked, transfer them to a large bowl, pour over the heated Sichuan Pepper Marmalade and mix together.
Sprinkle with extra salt & pepper to taste
Serve with your favourite sides, such as lemon cous cous and feta salad.
