Sticky Chicken Wings with Orange and Maple Syrup

, from Issue #39. September, 2015
Photography by Manja Wachsmuth.
Sticky Chicken Wings with Orange and Maple Syrup

Serve these family favourite chicken wings with spiced oven wedges and a crisp salad of cos lettuce, cucumber and avocado.


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