Sticky Chicken Wings with Orange and Maple Syrup
Photography by Manja Wachsmuth.
Serve these family favourite chicken wings with spiced oven wedges and a crisp salad of cos lettuce, cucumber and avocado.
INGREDIENTS
18 chicken wings
Marinade
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
METHOD
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
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Issue #114
Autumn has arrived, and with it, the latest issue of dish, jam-packed with recipes that will have you fizzing to get in the kitchen! With a long Easter lunch featuring perfectly pink, blushing roast leg of lamb and wildly decadent baked mashed potatoes with caramelised onions, to simply scrumptious chocolate treats and sensational seasonal baking this issue has you covered - we reckon the Hot Cross Buns are our best yet! Salads make way for soothing soups, pies, puddings and our cover star beef cheek ragù with spaghetti – a must-make dinner for family and friends. With over 60 recipes in our latest issue there’s plenty of inspiration to keep you busy – and well-fed! Don’t forget to share your dish dishes with our Facebook community.