¼ cup sliced pickled jalapeños
1 clove garlic, finely grated
¼ cup apple cider vinegar
2 tbsp golden syrup, plus extra for drizzling
1kg chicken wings, split at the joints and tips reserved for another use
500ml chicken stock
200g instant polenta
1 corn cob, kernels removed
100g smoked cheese, grated
watercress sprigs, to serve
Preheat oven to 200°C. Place jalapeños, garlic, vinegar and golden syrup in the bowl of a food processor and process until combined. Season.
Combine jalapeño mixture with chicken wings in a large bowl and mix well to coat. Place wings on a large baking tray lined with non-stick baking paper. Roast for 40 minutes. Drizzle with extra golden syrup and roast for a further 10 minutes or until golden and cooked through.
Meanwhile, place milk and stock in a saucepan. Bring to the boil over high heat. Gradually add polenta in a steady stream, stirring constantly with a wooden spoon, until incorporated. Add corn, reduce heat to low and cook, stirring, for 2 minutes or until mixture thickens and polenta is soft. Remove from heat; stir through cheese until well combined. Season to taste.
Serve polenta with chicken wings and watercress.
The jalapeños give the wings heat but if you’re not a chilli lover, simply omit them.