Sticky chicken wings
Serves 4 chicken wings 1kg, skin on sea salt 1 tsp coriander 50g, chopped For the marinade black peppercorns 1 tbsp, coarsely cracked garlic cloves 4, finely chopped grain mustard 2 tbsp lemons 2, juiced runny honey 3 tbsp
Mix the marinade ingredients together in a large, deep bowl. Add the chicken wings, mix well and set aside for at least an hour, or overnight if possible.
Preheat the oven to 200C/gas mark 6. Line a large baking tray with foil. Place the wings on the tray. Sprinkle with sea salt, and drizzle over half of the remaining marinade. Cook in the oven for 35-40 minutes. Halfway through cooking, turn the chicken over and add the remaining marinade, cooking until the wings are sticky and coated. Just before removing the wings from the oven, sprinkle over the coriander and stir in.
Above, drunken devils on horseback