Preparation time
less than 30 mins
Cooking time
10 to 30 mins
Serves
Serves 4
By Paul Ainsworth
From Saturday Kitchen
Ingredients
For the PX Glaze:
- Pedro Ximénez sherry: 250ml/9fl oz
- Black treacle: 40g/1½ oz
- Tomato ketchup: 150g/5½oz
- Dark soy sauce: 60ml/4 tbsp
- Hot smoked paprika: 1 tsp
- Honey: 30g/1oz
- Sriracha: 35g/1¼ oz
For the Pickled Salad:
- Caster sugar: 50g/1¾oz
- White wine vinegar: 50ml/2fl oz
- Yellow mustard seeds: 5g
- Extra virgin olive oil: 1 tbsp
- Cornish sea salt: 1 pinch
- Red onion (sliced): 1
- Red cabbage (finely sliced): ½
For the Chicken Wings:
- Olive oil: 2 tbsp
- Chicken wings: 12
- Cucumber (de-seeded and sliced): ¼
- Chopped fresh chives: 5g
Method
- Preheat the Oven:
- Preheat the oven to 200°C (180°C for fan ovens) or Gas Mark 6.
- Prepare the PX Glaze:
- In a medium-sized saucepan, pour the sherry.
- Bring it to a boil and reduce it by half (to about 125ml/4fl oz).
- Add the remaining PX glaze ingredients and continue reducing until the mixture thickens to a ketchup-like consistency.
- Make the Pickled Salad:
- In a small saucepan, combine the sugar, white wine vinegar, mustard seeds, olive oil, sea salt, and 150ml/5fl oz water.
- Bring the mixture to a boil, then set it aside to cool.
- Add the sliced red onion and finely sliced red cabbage to the pickling liquid.
- Allow them to steep for at least 2 hours before serving. The longer they pickle, the better the flavor.
- Cook the Chicken Wings:
- Heat olive oil in a large ovenproof frying pan over high heat.
- Carefully add the chicken wings to the hot oil, frying for 3 minutes on each side.
- Transfer the frying pan (or use a baking tray or ovenproof dish) to the preheated oven.
- Cook the wings for approximately 10 minutes, turning them over after 5 minutes.
- Serve:
- Remove the chicken wings from the oven and blot them with kitchen paper.
- Transfer the wings to a bowl and coat them with some of the PX glaze until they become sticky and delicious.
- Serve the chicken wings on a large plate in the center of the table, topped with the pickled salad, fresh cucumber, and chopped chives.
