In a Jiffy

 

From bagging the runner-up title of 2010 MasterChef Australia to winning the prestigious MasterChef Australia All Stars this year, Callum Hann has toured Australian universities teaching students how to cook and eat well. The 21-year old has not only written his first cookbook, The Starter Kitchen, but has also launched his own cooking school in Adelaide – Sprout Cooking.

FIERY STICKY CHICKEN WINGS
Put some of these out for your friends; they’ll love you for it! Just make sure you have a couple of cold beers on hand, they can be a little spicy. There’s no excuses for cutlery here – a good chance to get your hands dirty!

 

 

INGREDIENTS

1 kg chicken wings
Marinade:
¼ cup tomato sauce
¼ cup brown sugar
¼ cup soy sauce
1 tbs smoked paprika
1 tbs cumin powder
1 tbs coriander powder
1½ tsp chilli powder
½ tsp cracked black pepper
½ tsp salt
2 tbs Dijon mustard

RECIPE METHOD

1) Whisk all marinade ingredients together in a small bowl or jug. Place the chicken into a shallow, non reactive (i.e. non-metal) dish and pour marinade over the top. Cover with cling film and refrigerate for a couple of hours, turning over whenever you remember to.
2) Preheat oven to 210 °C (190 °C fan forced). Line a big oven tray with baking paper, or two medium trays. Pick up wings from marinade and transfer to the trays, try to keep them in a single layer, not stacked on top of each other, to ensure even cooking. Bake for 30-40 minutes, turning half way, or until chicken is cooked through. You can baste the wings with leftover marinade during cooking if you like, but I usually forget.

 

Volume 2 Issue 7