Lemon Curd and Chilli Chicken Wings


  • 6-8 chicken wings

  • 30g cornflour

  • 1 tsp of salt

  • 1 tsp of pepper

  • 1 tsp dried rosemary

  • 1 tsp dried thyme

  • Enough vegetable oil to shallow fry in your frying pan

  • 1 tbsp of vegetable oil for the glaze 

  • 1/2 red chilli thinly sliced (add more if you like them hotter)

  • 3 crushed garlic gloves 

  • 3 tbsp of The Long Dog Lemon Curd 


  • Mix together the cornflour, salt, pepper, rosemary and thyme into a bowl, and coat the chicken wings. (Set aside ready to shallow fry)

  • In a separate bowl mix the crushed garlic and the thinly sliced chilli. 

  • You will need two frying pans. In one pan add the amount of oil required shallow frying the wings. Bring to 180 degrees celsius

  • Once the oil is to temperature carefully place the coated chicken wings into the pan of hot oil and carefully shallow fry each side until golden brown (approx 3-4 min), take them out and place them onto paper towel to drain any excess oil. 

  • In the second pan heat a tablespoon of vegetable oil for the glaze. Once the pan is hot add the chilli and garlic and cook for 1-2 minutes and then stir in the lemon curd, stir quickly so it doesn't stick to the pan once this has began to coat the pan (you can add a table spoon of water if you wish to make a thinner glaze), you can now place the chicken wings into the pan and coat evenly.

  • Once the chicken wings are fully coated you are ready to serve! 

  • Be careful as the wings will be extremely hot. 

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