Vindaloo Chicken Wings

For the wings: 180g Roasted Garlic and Chilli Marinade 1kg Chicken Wings (jumbo-sized, split into drumettes and flats) Salt (to taste, optional) 200g Plain Flour 100g Cornflour 2g Baking Powder Oil for deep frying For the glaze: 200g Vindaloo Cooking Sauce 1 tbsp Butter Garnish: 2 tbsp Fresh Coriander Leaves (finely chopped) 2 Spring Onions (thinly sliced)

Wash and pat dry the chicken wings. In a large bowl, toss the wings with the Roasted Chili Garlic Marinade, ensuring they are evenly coated. ⁠Cover and refrigerate for at least 2 hours, or ideally overnight for maximum flavour. ⁠In a mixing bowl, combine the plain flour, cornflour, baking powder and salt. Dredge each marinated wing in the flour mixture, ensuring an even coating. Shake off any excess. Heat oil in a deep fryer or heavy-bottomed pan to 175°C. Fry the wings in batches for 6-8 minutes, or until golden brown and cooked through. Remove and drain on a wire rack or paper towel. Increase the oil temperature to 190°C and fry the wings again for 2-3 minutes for extra crispiness. In a small saucepan, heat the Vindaloo Sauce and butter over medium heat, stirring until smooth and glossy. Once the wings are double-fried and hot, toss them in the Vindaloo glaze until fully coated. Heap the glazed wings onto a large serving platter. Garnish generously with fresh coriander and sliced spring onions. ⁠Serve immediately with the rest of vindaloo sauce as a dip.