Make these wings extra smoky by adding half a teaspoon of liquid smoke to the basting sauce
|Prep time||15 minutes|
|Cook time||60 minutes|
|Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details|
Cooking InstructionsDownload PDF
Preheat the oven to 200°C, gas mark 6. Line a large roasting dish with aluminium foil.
Scatter the tea leaves, sugar, cinnamon stick and star anise in the dish.
Place a wire rack over the aromatics and cover the roasting tray with foil. Place the roasting dish over a stove plate or gas hob and heat to its highest setting. Allow the chicken wings to smoke for at least 20 minutes.
Meanwhile, juice the lemon and whisk together 4 tbsp of juice, sugar, vinegar, chilli paste, fish sauce and chilli flakes in a medium bowl. Grate in the garlic cloves.
Remove the chicken from the rack and toss in the basting sauce.
Arrange the wings in a roasting dish and roast for 30 minutes or until golden and cooked – basting every 5 minutes until sticky and caramelised.
Sprinkle with sesame seeds and serve.