GUAVA CHICKEN WINGS
1 cup Bundaberg Guava
1 cup caster sugar
2kg chicken wings, chopped into drumettes 1 lemon, juiced
2 garlic cloves, peeled and chopped
2 red chillies, chopped
¼ cup soy sauce
1 tbsp all spice
1 tbsp corn flour
Sea salt and fresh ground black pepper
1 cup coriander leaves, washed and chopped 2 tbsp sesame seeds, toasted
½ red onion sliced thinly
LET'S COOK! Step 1
In a small saucepan, combine the Bundaberg Guava and sugar. Bring to a boil then simmer on a medium heat for 10 minutes.
Add garlic, chilli, soy sauce, all spice and cornflour and stir through. Once it has thickened, remove from the heat.
Place chicken drumettes into a mixing bowl and season with salt and pepper. Pour over the guava marinade and add lemon juice. Cover with cling film and refrigerate.
Pre-heat oven to 180C and cook for 30 minutes. Serves four to six.