20.3.11

STICKY SPICY CHICKEN WINGS

Last year, when cooking roast chicken for friends, one of my very fussy friends ended up  with a plate with chicken breast and a wing on, before moaning about being served chicken on the bone! A couple of weeks later though and he devoured two portions of these sticky chicken wings and said it was one of the best things he'd eaten!

You need to marinade the chicken for as long as possible before hand - half a day is ideal.

2 tbsp soy sauce
2 tbsp honey
1 tbsp olive oil
Handful thyme
1 tsp nutmeg
1 tsp grated fresh ginger
1 tsp dried chilli flakes
4 garlic cloves, crushed
2 tsp allspice
1 lemon, juiced and zested
700g free range chicken wings

Mix the soy sauce, honey and oil together. Add the chopped thyme, nutmeg, ginger, chilli, garlic, allspice and juice and zest of the lemon and pour the marinade over the chicken wings. Cover the dish with foil and put it in the fridge. Leave to marinate for up to 6 hours.

Pre-heat the oven to 200C. Tip the chicken wings and marinade out onto a pre-foiled baking tray (make sure you cover the baking tray in foil; the sauce is so sticky it's a nightmare to wash off the tray!) and cook for 30 minutes. Remove the wings every 10 minutes so you can spoon the sauce back over the wings.

I serve 3 or 4 chicken wings per person and are delicious with mashed buttery sweet potato and steamed cabbage or peas.
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