Red hot sticky wings

  • Preparation Time10 mins
  • Cooking Time50 mins
  • Serves4
  • DifficultyMedium
3/4 kg chicken wings, cut at joints and wing tips removed
House seasoning, recipe follows
1 tbsp minced garlic
1 tbsp vegetable oil
100ml tangy, red barbecue sauce
55ml pomegranate juice, reduced by 1/2
2 tbsps hot sauce
55ml honey
1 tsp crushed red pepper flakes, optional
30g butter
Peanut oil, for frying
Celery sticks and red bell pepper slices, for serving

For the house seasoning

225g salt
55g black pepper
55g garlic powder
1) Preheat the oven to 200C/Gas 6. Lay the chicken wings out in a single layer on a rimmed baking tray. Season with house seasoning to taste and bake for 20 minutes.

2) Saute the garlic in the vegetable oil in a medium saucepan over a medium-low heat until softened and fragrant. Stir in the barbecue sauce, reduced pomegranate juice, hot sauce and honey. Bring to the boil then lower and simmer for 15 minutes until thick. If using crushed chilli flakes, add and cook 30 seconds more. Stir in the butter until melted and smooth. Pour into a large mixing bowl.

3) Heat the peanut oil in a deep-fryer or large saucepan to 180 degrees C. Fry the baked wings for 10 minutes until golden and crisp. Transfer to a paper towel lined tray to drain.

4) Toss the fried wings in the red sauce to coat. Transfer to a platter and serve with celery sticks and red bell pepper slices.

For the house seasoning:
1) Mix the ingredients together and store in an airtight container for up to 6 months.

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