Sticky Glazed Chicken Wings Using Red Habanero & Juniper Berry Chilli Jam

Ingredients - Serves 4-5 people

- 20 Chicken Wings

- 330ml of IPA/Beer - 1 x can or bottle should do for the above quantity of wings, we need enough to cover the chicken wings in a bowl.
Saucy Sister’s Tip: Soaking the wings in a beer brine infuses them with a rich earthy flavour and helps them stay super tender and juicy when grilling!

- 3 tablespoons Red Habanero & Juniper Berry Chilli Jam

- Pinch of salt

- For serving - thinly sliced spring onions

Method

1. Brine the chicken wings in beer - Place the chicken wings in a large airtight container. Pour the beer over top & season with salt. Toss to combine, ensuring all the chicken wings are submerged in the brine. Cover/seal transfer to the fridge to brine for at least 12 hours.

2. About 30 minutes before cooking, pull the wings out of the fridge to come to room temperature.

3. Preheat the oven to 220°C.

4. Drain the brine from the container and place the chicken wings on an oven tray (lined with greaseproof paper) and bake for 30 minutes (flipping halfway). Brush with chilli jam for the last 10 mins in the oven. Note - time may vary based on the size of the chicken wings.

5. Heat a griddle pan or BBQ and finish off the chicken wings on a high heat (aiming to get some char - 2 minutes each side should do it) while carefully brushing on more chilli jam. Note – you could cook the wings entirely on the BBQ but will need to leave them on for longer.

6. Transfer wings to a serving tray and drizzle over any remaining chilli jam. As desired, finish with small slices of spring onions.