Good quality chicken wings
150 g cornflour
Sea salt and black pepper
1 rapeseed oil
170g jar alden’s Mojo Rojo sauce
1. Season the chicken wings and dust them liberally with the cornflour. In a large, heavy bottomed saucepan, heat the oil to 180C. Carefully add the wings in batches, frying for around 10 minutes, until they are crispy and golden brown. Place on some kitchen towel or to remove any excess oil, before serving with the mojo rojo in a bowl on the side.