As you will know I usually buy a free range chicken every week which I joint. Over several weeks I will have accumulated a bunch of wings in my freezer and now it the time to do something with them.

Firstly, mix the sauce ingredients as below (quantity depends on number wings, in my case 9):

1t sesame oil
1 crushed and chopped garlic clove
Pinch chilli flakes
1t apple cider vinegar
1T Madroño honey*
1T Cranberry jelly
2T tomato ketchup
1t brown sugar
1t Worcestershire sauce
1T soy sauce

Wings: slash the fleshy part to the bone a couple of time will do.

Dredge the wings:

1. Cornflour
2. Whisked egg (make sure to cover the wings)
3. Plain flour seasoned with garlic powder, salt, pepper and paprika

Heat vegetable, coconut or sesame oil in a wok until very hot.

Cook the wings in batches if necessary. Wings will be cooked in 10 – 15 minutes if you cover the wok.

When done add the sauce and stir for a couple of minutes or until the liquid has reduced by a third.

Sprinkle with sliced spring onions, fresh coriander and sesame seeds.

*I was intrigued with Madroño honey being sold in my village recently. It directly translates as Arbutus and on further research it is an evergreen shrub or small tree native to the Mediterranean region (it also grows in Ireland apparently). Its full name is Arbutus unedo, the strawberry tree but despite its name it doesn’t produce common strawberries. Now that autumn has arrived in Andalucía I have been using it on my morning porridge.