500g Chicken Wings, separated into flats and drums
3g Black Peppercorn, toasted and ground
10g Neutral Oil
1 clove Garlic, finely minced
50g Forager’s Vinaigrette
15g Cilantro, torn
8g Red Anaheim Chili, thinly sliced
10g Scallion, thinly sliced
Preheat the oven to 220C.
Combine the chicken, salt, pepper and toss to evenly coat. Add the cornstarch and mix until no dry cornstarch is visible. Add the oil and toss to coat. Arrange in a single layer on a baking rack. When the oven is hot, bake the wings for 15-20 minutes, or until golden brown and crisp.
While the wings are cooking, add the honey to a saucepot and bring to a boil. Reduce the heat and cook the honey until reduced by half. Add the garlic and stir to aromatize. Add the vinaigrette and stir until the honey is evenly incorporated. Remove from the heat.
When the wings are done, transfer them to a mixing bowl and add the reduced honey sauce. Toss to glaze the wings. Add the remaining ingredients and toss to evenly disperse the garnishes. Transfer to the desired serving vessel and serve immediately.