Chilli Garlic Chicken Wings Recipe


Serves 6

  • 3kg chicken wings

  • 5 minced garlic cloves

  • ½ red chilli finely chopped

  • 1 jar of The Cherry Tree Hot Garlic Pickle

  • 1 tsp chilli powder

  • 1 tsp chilli flakes

  • 1 tsp onion granules

  • ½ tsp mustard seeds

  • Juice of 1 small lemon

  • 2 tsp tomato purée

  • Salt and pepper

  • Tomato ketchup


  • In a large non-stick pan heat some olive oil then add the minced garlic and chopped chilli. Cook until the garlic starts to brown.

  • Add the chilli powder, chilli flakes, onion granules and mustard seeds, cook for 1 minute, then add the tomato purée and mix well.

  • Pour in 1 jar of The Cherry Tree Hot Garlic Pickle once mixed with the other spices add the juice of 1 lemon and salt and pepper to taste.

  • Once the marinade has cooled then use to coat the chicken wings.

  • Bake the wings in a large tray in a fan oven at 200°C on the middle shelf, uncovered for 30 minutes. Then flip the wings over and cook another 20-30 until browned all over.

  • Once cooked pour the chicken wings and sauce into a large non-stick pan and fry on a high heat to reduce the liquid and coat all the chicken in the sauce. Add a squirt of ketchup and squeeze of lemon juice towards the end to freshen up the sauce.