If you're looking for an easy-to make snack and love Irn-Bru, then these sweet and spicy chicken wings are ideal.
16 chicken wings
1/2 teaspoon salt
120ml Irn-Bru
60g cup brown sugar
1 tbsp tomato paste
1 clove garlic, minced
1/2 teaspoon dried red chilli flakes
1 teaspoon paprika
2 spring onions for garnish
Preheat oven to 230 ℃. Line a large baking sheet with parchment paper. Set aside.
Wash wings in cold water and pat thoroughly dry with paper towels.
Lay wings onto parchment paper, leaving at least an inch of space between each. Sprinkle over half the salt.
Bake for 20 minutes. Remove from oven. Flip wings over. Sprinkle over remaining salt, and bake for 20 more minutes.
In the meantime, add the following ingredients to a frying pan - Irn Bru, brown sugar, tomato paste, garlic, dried red chilli flakes, and paprika.
Over medium-high heat, whisk the ingredients together and allow them to come to a low boil until sauce has thickened.
By this time, the wings will be ready. Remove from oven and add to the pan with the sauce.
Toss together, cooking over medium-high heat until the wings have absorbed all of the sauce and the wings start to char.
Remove wings from pan and onto a serving plate. Garnish with spring onions.
Video: Craig Sinclair
Recipe: adapted from Lord Byron's Kitchen.
