Chicken wings are such a tasty and easy meal to whip up and this version is packed with finger-licking flavour. The marinade is absolutely delicious and the end result is a sticky and slightly crunch tasty little treat that will have you going back for seconds in no time! You can serve them up with rice and steamed Asian greens, or try something a little lighter like a fresh summer salad with slices of mango mixed through it. Enjoy!
- 3 garlic clove, crushed
- 2 tablespoon olive oil
- 3 tablespoon cider vinegar
- 1 tablespoon paprika
- 1 tablespoon Worcestershire sauce
- 2 teaspoon celery salt
- 4 tablespoon pepper sauce or mild chilli sauce
- 3 tablespoon honey
- 1½ kg chicken wing, halved at the joint (you can use less if you’re only cooking for one or two people)
1. In a large bowl, mix together the garlic, olive oil, cider vinegar, paprika, Worcestershire sauce, celery salt, hot sauce, honey and a couple of cracks of black pepper. Add the chicken wings and toss around to make sure they’re fully covered in the marinade. If you have time, leave the wings to marinate for a couple of hrs in the fridge or ideally overnight.
Ad. Article continues below.
2. Heat oven to 180C/160C fan/gas 4. Drain and reserve the marinade, then spread the wings out on a very large baking tray. Bake for 30 mins, then pour off the excess oil, add the reserved marinade and toss well. Increase oven to 200C/180C fan/ gas 6. Return to the oven and cook for a further 30 mins, tossing a few times to coat in the glaze as they cook. They should be sticky and glazed with most of the marinade evaporated. Serve on a large platter alongside other party snacks.
If you’d like to see more recipes from Starts at 60, click here. And if you have a recipe you’d like to share with the Starts at 60 community – we’d love to share it! Submit them to us by completing the form below.
Submit your article here