Here is Gareth's recipe for the perfect chicken wings plus sticky pork ribs ahead of the big game this weekend!

Sticky Pork Ribs with sesame and lime

Ingredients for pork

• 2 racks of baby back pork ribs
• 100mls soy
• 100mls hoisin sauce
• 100mls honey
• 100g brown sugar
• 100mls cider vinegar
• 4 cloves garlic
• 1 knob ginger
• 1 table spoon five spice
• 1 table spoon cracked black pepper

1. Mix all these together the marinade together

Garnish

• 3 tablespoons toasted sesame seeds
• 1 lime for juicing
• Chopped coriander

Pork Ribs 

• Cut the ribs into 1 bone pieces, the butcher can do this for you
• Place the ribs into a casserole dish
• Place ¾ of the marinade onto the ribs and marinade for 2 hours in the fridge
• Take from the fridge, cover with a tight fitting lid or tinfoil and place into a 160 degree preheated oven and roast for 2 2 hours until meat is tender
• Remove the lid and add the last ¼ of marinade, cook for 30 minutes with out lid to reduce the sauce
• Take from the oven and allow to cool a little before serving
• Finish with a garnish of toasted sesame seeds, squeeze lime and chopped coriander

Crispy chicken wings with Crozier Blue cheese crème fraiche

(Serves 4)

Ingredients

• 16 jumbo chicken wings de-jointed- the butcher will happily do this for you

Seasoning

• 3 tablespoons plain flour,
• 1 teaspoon baking powder,
• 1 teaspoon smoked paprika,
• 1/2 teaspoon cayenne,
• 1 teaspoon onion powder,
• 1 teaspoon Salt and pepper

1. Mix all the above together

Crozier blue cheese crème fraiche

• 100g crozier blue cheese
• 100g crème fraiche
• Juice 1 lemon
• Pinch of salt and freshly cracked pepper taste

1.  Place the blue cheese in a bowl and use a fork to break it up.
2. Add the crème fraiche, lemon juice and seasoning and whisk until you have a dipping sauce

To make the wings

1. Put the seasoning in a bowl and place the wings in and toss so wings are fully coated
2. Pre heat an oven to 180 degrees
3. Place the seasoned wings spread out evenly on your grill and place in the oven, drizzle with a little oil and roast for 30- 40 minutes until golden brown
4. Serve the blue cheese sauce on the side and some sticks of celery

Friday Food on The Pat Kenny Show with Gareth Mullins Executive Chef of The Anantara Marker Hotel. Follow Gareth on Instagram.

You can hear more from Gareth and Gary O'Hanlon on their GoLoud Original Podcast "Dishing It Out"

All with thanks to Cully & Sully.

Press play above to listen back​