Tasia and Gracia's baked crispy chicken wings with homemade sweet chilli jam

Bring some heat to the dinner table with these crispy chicken wings. It's a crowd-pleasing dish the family will love.

4

10m

40m

Ingredients

  • 1kg chicken wings, cut into winglets and drumettes
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 1 tbs chicken stock powder
  • White pepper, to taste
  • 1 tbs baking powder
  • 200g pkt Coles Australian 4 Leaf Salad
  • 2 tbs olive oil
  • 1/2 lemon, juiced
  • Lemon wedges, to serve

Sweet chilli jam

  • 50g garlic
  • 100g long red chillies (seeded if desired)
  • 3 cups (750ml) white vinegar
  • 3 cups (750ml) caster sugar

Method

STEP 1 

Preheat oven to 230°C. Line a baking tray with foil and place a wire rack on top. Place tray in the oven to heat.

STEP 2 

Place the chicken wings, paprika, garlic powder and chicken stock powder in a large bowl. Season with white pepper and toss to combine. Add the baking powder and toss to combine. 

STEP 3

Arrange chicken wings on the preheated wire rack, leaving some room between each piece. Bake for 15 mins. Turn and cook for a further 20-25 mins or until the chicken is crisp, golden brown and cooked through. 

STEP 4

Meanwhile, to make the sweet chilli jam, process the garlic and chilli in a food processor until finely chopped. Transfer the chilli mixture to a saucepan over low heat with the vinegar and sugar. Stir to combine. Simmer for 30 mins or until the mixture thickens and reduces by about half. Pour into a sterilised jar and seal. Store in the fridge for up to 2 weeks. 

STEP 5

Place the salad leaves in a large bowl. Whisk the oil, lemon juice and ⅓ cup (80ml) sweet chilli jam in a small bowl to combine. Drizzle over the salad. Season. 

STEP 6 

Drizzle the chicken wings with a little sweet chilli jam. Serve with the salad and lemon wedges.

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet.