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.
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