Name: Sweet and sticky chilli chicken wings with blackened greens
Total time: 6300 s
Yield: 4
Ingredients: 50 millilitre sriracha sauce; 2 tablespoon Dijon mustard; 50 gram Welsh borders honey; 1.5 kilogram chicken wing; 350 gram Tenderstem broccoli; 1 bunch spring onion; 200 gram mangetout; 1 tablespoon toasted sesame oil; 1 tablespoon sesame seeds; 2 lime; 4 jacket potato; to taste butter

Step 1

Mix the sriracha (65 g) , mustard (30 g) and M&S Welsh Borders honey (50 g) in a large mixing bowl, then toss in the wings and stir well to coat. Leave them to marinate for as long as you can– if you’re leaving them longer than 1 hour, cover and chill in the fridge.

Step 2

Preheat the oven to 240°C/220°C fan and line two large baking trays with parchment. Tip the wings (1.5 kg) out onto one of the baking trays in a single layer, drizzling any marinade left in the bowl over the top. Roast on the top shelf of the oven for 25 minutes.

Step 3

Meanwhile, microwave the jacket potatoes (4) for 15 minutes, or until soft. Once the chicken has had 25 minutes, toss the Tenderstem broccoli (350 g) , spring onions (1 bunch) and mangetout (200 g) in the second baking tray, drizzle with a little oil, then spread out in a single layer.

Step 4

Remove the chicken wings from the oven, turn them over, then return them to the oven on a lower shelf. Put the potatoes into the bottom of the oven, and put the greens onto the top shelf. Roast everything for 20 minutes, until the greens are soft and blackened in places and the chicken is charred and sticky all over.

Step 5

Toss the greens in a serving bowl with the sesame oil (15 mL) , sesame seeds (9 g) and lime juice (2) . Transfer the wings to a platter and drizzle with a little more sriracha and honey. Serve the chicken wings and greens with the baked potatoes, dressed with butter (to taste) , and the lime wedges on the side.

Sweet and sticky chilli chicken wings with blackened greens

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