Sticky PX-glazed chicken wings with pickled salad

Matt Tebbutt recipe

Preparation time
less than 30 mins

Cooking time
10 to 30 mins

Serves 4

By Paul Ainsworth
From Saturday Kitchen



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


  1. Preheat the Oven:
    • Preheat the oven to 200°C (180°C for fan ovens) or Gas Mark 6.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
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