Dragon Chicken - Nigella Lawson

Dragon Chicken - Nigella Lawson

Nigella Lawson - Kitchen

Preparation Method

Makes 20 chicken wings

Preheat the oven to 220°C. Process 5 long red chillies, de-seeded and halved, 1 red pepper, de-seeded and core removed, 2 x 8cm pieces of fresh ginger, peeled and cut into small chunks, 2 x 15ml tablespoons of sea salt flakes, 2 teaspoons of rice vinegar, 50ml of garlic oil and 50ml of vegetable oil in a food processor and whizz until smooth. Pour the sauce over the chicken wings onto a shallow-sided foil-lined roasting try or lipped baking sheet. Make sure all the wings are coated in the chilli-flecked sauce, and then roast for 40 minutes. Transfer the wings to a serving platter and sprinkle with 3 tablespoons of coriander.

The chicken can be marinated in freezer bag for up to 24 hours. You may also like to reduce the heat by using less chilli.