Sticky Marmalade chicken wings with rice and a cucumber and corriander salad

Recipe Serves: 4

Ingredients

30 minutes preparation, plus 2 hours of chilling and 30 minutes cooking

For the chicken wings:

1kg chicken wings

150g Mackays Vintage Dundee Orange Marmalade

2 tablespoons soy sauce

1 lime, zest and juice

1/2 teaspoon chilli flakes (or to taste)

1 tablespoon sesame seeds

1/2 teaspoon salt

For the salad:

1 cucumber

2 spring onions

1 red chilli, deseeded

2 tablespoons corriander leaves, roughly chopped

1 tablespoon sesame oil

1 tablespoon soy sauce

1 teaspoon rice vinegar or white wine vinegar

400g jasmine rice, cooked according to the packet instructions

1 lime, to serve

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Follow The Recipe

Put the Mackays Vintage Dundee Orange Marmalade, soy sauce, lime juice and zest, chilli flakes and sesame seeds in a large bowl and mix well. Add the chicken wings and stir until all the wings are coated in marinade. If you have time cover the bowl and put in the fridge for two hours to marinande. Alternatively, cook immediately.

Preheat the oven to 200 degrees conventional (180 degrees fan, gas mark 6). Arrange the chicken wings on a baking tray in a single layer and bake for 30 minutes turning and and basting with the marinande halfway through.

Alternatively, to cook the chicken wings in the air-fryer, arrange in a single layer in the air-fryer and cook at 240 degrees for 15 minutes on the 'max crisp' setting, turning halfway through. You may need to cook the wings in two batches depending on the size of your air-fryer.

While the wings are cooking make the salad. Halve the cucumber lengthways and remove the seeds then cut into 1/2 cm slices at an angle. Finely slice the spring onions and slice the chilli into thin strips. Put all the vegetables in a bowl with finely chopped corriander. In a seperate bowl mix togther the soy, sesame oil and vinegar.

When the chicken wings are ready to arrange them on a platter. Drizzle the dressing over the salad, mix well and put in a serving dish. Serve the wings immediatly with the salad and jasmine rice.

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