Sort ingredients
willa
QR Code
Listen
Pdf
Preheat the oven to 200C/180C Fan/Gas 6.
Pour the sherry into a medium-sized saucepan. Bring to the boil and reduce by half (to about 125ml/4fl oz). Add the rest of the PX glaze ingredients and reduce until nice and thick (a ketchup-like consistency).
For the pickled salad, put the sugar, white wine vinegar, mustard seeds, olive oil, sea salt and 150ml/5fl oz water into a small saucepan and bring to the boil. Once boiled set aside and leave to cool.
Add the red onion and red cabbage to the pickling liquid. Steep for at least 2 hours before eating. The longer they pickle for, the better the vegetables will taste.
For the chicken wings, add the olive oil to a large ovenproof frying pan. Place over a high heat and carefully add the wings to the hot oil, one by one. Fry for 3 minutes on each side, then transfer the frying pan to the preheated oven. If you don’t have an ovenproof frying pan, you can use a baking tray or ovenproof dish. Cook for around 10 minutes, turning the wings over after 5 minutes.
Take the chicken wings out of the oven, blot on kitchen paper, then transfer to a bowl and add some of the PX glaze until they are sticky and delicious. Serve on a large plate in the middle of the table and top with some of the pickled salad, fresh cucumber and chopped chives.