Whether on the BBQ, or under the grill, you can't beat spicy, sticky chicken wings!
With only four ingredients, and no chopping, these wings couldn't be simpler, and they have a unique umami kick from the Sichuan chilli bean paste.
There's no need to marinate (although you're welcome to if you'd like to!), and you can pop them in the pressure cooker for 10 minutes before barbecuing or grilling to ensure your wings are perfectly moist and tender inside with crispy sticky skin on the outside.
Serves: 1kg chicken wings will serve four to six people as a starter, or as a main with another dish of similar proportions (e.g. with one quantity of my Sweet and Sour spare ribs).
