Marcus Wareing's Spicy Chilli-Glazed Chicken Wings
After over-night brining, these wings are ready to serve with a kick in 2 hours. Glaze them in a spicy, chilli sauce, taken from the show Marcus Wareing at Christmas.
Ingredients
For the Brine:
For the Dry Rub:
For the Glaze:
Method
Step 1
To make the brine, put all of the ingredients in a large saucepan, add approx 4-5 litres of cold water and bring to the boil. Remove from the heat and leave to cool. When cold, add the chicken wings, give them a good stir, cover, transfer to the fridge and leave them in the brine for 24 hours.
Step 2
After 24 hours, remove the wings from the brine, rinse under cold water and pat dry with a tea towel.
Step 3
Preheat the oven to 140C / 120C fan / gas 1.
Step 4
To make the dry rub, mix all the ingredients together in a small bowl, then set aside.
Step 5
Tip the wings into a large bowl followed by your dry rub, mix well and arrange them in a single layer on a large baking tray. Bake for 1 ½ hours, increase the heat to 220°C /200°C fan / gas 7, then continue to cook for a further 15-20 minutes, until golden and sticky.
Step 6
Meanwhile, make the glaze. Combine the ingredients in a saucepan, whisk and heat until warmed. When the chicken wings are ready, dip them in the sauce and present them on a platter. Pour the leftover glaze over them, scatter a few fennel seeds on top and serve immediately.
