Ingredients
- 2.5lb-1kg chicken wings (already cut)
- 1 teaspoon ground black pepper
- ½ tablespoon salt
- 1 dry crumbling chicken stock
- 1 ½ tablespoons garlic granules
- 5 Birdseye chillies (blitzed into a paste)
- 0.3oz-10g fresh ginger (peeled and blitzed into a paste)
- ½ tablespoon English mustard
- 1 tablespoon ground cumin
- 4 tablespoons tomato puree
- 2 tablespoons sunflower oil
- 2 tablespoons sriracha hot sauce
- 1 teaspoon turmeric
- 3 bay leaves
- 1 teaspoon cayenne pepper
- 1 teaspoon ground cinnamon
- 2 teaspoon ground coriander
- 2 tablespoons white wine vinegar
- 1 teaspoon brown sugar
- 3 tablespoons cold water
- 1 tablespoon lemon juice
- 1 teaspoon all spice
- 1 tablespoon onion granules
Method
- In a large mixing bowl, add all of the marinade ingredients (apart from the chicken). Give everything a good mix. Add the chicken wings and ensure they are all fully coated. Cover with cling-film and pop into the fridge for 24 hours
- When ready to continue, pre-heat oven to 428˚F/220˚C regular oven or 392˚F /200˚C fan assisted oven.
- Remove the marinated wings from the fridge and place onto the roasting rack/pan (make sure to discard of the bay leaves). Pop into the oven for 45 minutes. There is no need to turn the wings when cooking on a Vulcan Roaster.
- Ensure the meat is thoroughly cooked and not pink- serve once cooked through
