Chicken wings are a brilliant cheap meal that all ages will enjoy. This Asian sticky marinade works very well on chicken fillets, drumsticks and thighs. I made a huge batch of these and they were enjoyed cold the next day. Another thing I often do is to freeze chicken in the marinade raw, then it is ready for a future meal. It’s been excellent having the children home for summer as I’ve always got someone to try out my recipes!
Serves 4
INGREDIENTS
1.2 kg chicken wings Optional sesame seeds to serve 1 lime sliced
Marinade 2 cloves garlic crushed 4 tablespoons honey 5 tablespoons soy sauce 2 tablespoons sesame oil
METHOD
Mix the marinade ingredients together in a large bowl. Add the chicken wings and coat them in the sticky sauce. Leave for 30 minutes if possible or anything up to 8 hours.
Line a roasting tray with parchment paper (or you’ll be scrubbing your tray for days!) Pour the chicken wings and marinade onto the tray and roast at 200 for 45 minutes. Remove from the oven and turn over the wings. Roast for another 20-30 minutes keeping an eye out as they can turn black quickly.
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