18 chicken wings
finely grated zest and juice of 1 lemon and 1 orange
3 tablespoons maple syrup or honey
2 teaspoons Dijon mustard
1 tablespoon white wine vinegar
2 cloves garlic, crushed
2 bay leaves, ripped
pinch of chilli flakes
sea salt and freshly ground pepper
Preheat the oven to 180˚C.
Cut off the wing tips and separate each wing through the joint into two pieces.
Marinade: Combine the remaining ingredients in a large bowl, add the chicken and turn to coat. Season well then place in a single layer in a baking dish and pour over the marinade. Roast for 40-45 minutes, turning every ten minutes until the chicken is fully cooked through and the skin is golden and sticky. Add a little water to the pan if it starts to catch towards the end of cooking.
Serve with Spiced oven wedges