Spicy chicken wings
James Martin – My Kitchen
Bring a large saucepan of water to boil, add 450g of chicken wings and simmer for 4 minutes. Remove from the water and allow to cool.
Set a frying pan over a medium heat and add: 2 tablespoons of coriander seeds, 2 tablespoons of cumin seeds and 2 tablespoons of black mustard seeds. When they start to pop, removed them from the pan and crush in a blender or using a pestle and mortar.
Preheat the oven to 240°C. Place the crushed spices in a large bowl, add 75g of smooth apricot jam, the zest and juice of 2 lemons and 50ml of rapeseed or olive oil. Season with salt and pepper and mix well together, then add the chicken wings and stir to coat in the spice mixture.
Place on a baking ray and roast in the oven for 15-20 minutes, or until sticky and golden brown. Remove from the oven and serve either hot or cold.