Chilli Garlic Chicken Wings

·         In a large non-stick pan heat some olive oil then add the minced garlic and chopped chilli. Cook until the garlic starts to brown.

·         Add the chilli powder, chilli flakes, onion granules and mustard seeds, cook for 1 minute, then add the tomato purée and mix well.

·         Pour in 1 jar of The Cherry Tree Hot Garlic Pickle once mixed with the other spices add the juice of 1 lemon and salt and pepper to taste.

·         Once the marinade has cooled then use to coat the chicken wings.

·         Bake the wings in a large tray in a fan oven at 200°C on the middle shelf, uncovered for 30 minutes. Then flip the wings over and cook another 20-30 until browned all over.

·         Once cooked pour the chicken wings and sauce into a large non-stick pan and fry on a high heat to reduce the liquid and coat all the chicken in the sauce. Add a squirt of ketchup and squeeze of lemon juice towards the end to freshen up the sauce.