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Chicken wings marinated in a delicious sauce
INGREDIENTS
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20 Freedom Food-labelled chicken wings
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(about 1.6kg/3½1b), cut in half through the joint, tips discarded
For the marinade
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2 tbsp Szechuan peppercorns, toasted in a dry frying pan, then ground
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1 tbsp peeled and chopped garlic
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3 tbsp finely chopped fresh ginger
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3 tbsp grated orange zest (from about 4 large oranges)
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4 spring onions, trimmed and chopped
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1 chilli, deseeded and chopped
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2 tbsp clear honey
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2 tbsp soy sauce
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150ml/¼pt vegetable oil
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50ml/2fl oz toasted sesame oil
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Salt and freshly ground black pepper
METHOD
Start by making the marinade. In a food processor, blend the ground Szechuan peppercorns, garlic, ginger, orange zest, spring onions and chilli to a rough paste.
Add the honey, soy and oils and whizz to a fairly smooth consistency. Season generously with salt and black pepper and transfer to a large bowl.
Add the chicken and coat well. Cover and marinate in the fridge for at least 4 hours, turning occasionally. Remove from the fridge 30 minutes before cooking.
Drain the chicken from the marinade and cook on the prepared barbecue grill for 7-8 minutes on each side until thoroughly cooked and lightly charred.