Perfect sticky chicken wings
There is rarely any rhyme or reason to my marinades. They are always just a case of grabbing what I have in the cupboards and chucking a sauce together. I always mix sweet and sour so will use sugar or honey and then mix in something tangy, like Sarson’s malt vinegar.
It may seem counter-intuitive to make a marinade for your children which includes vinegar and mustard but the result is moreish and tangy and a guaranteed hit on chicken. And, of course, as we make our way through the summer, these would be perfect on the barbecue too.
BBQ Chicken Wings
2 tbsp Sarsons vinegar
2 tbsp tomato purée
2 tbsp runny honey
4 tbsp soy sauce
1 tsp French mustard
A twist of sea salt and black pepper
800g chicken wings, tips removed, cut into two
Mix together the Sarsons vinegar, ketchup, honey, soy sauce and French mustard. Pour over the chicken wings and leave to marinate for up to 24 hours. You can also pour the marinade straight over.
Preheat the oven to 220C/200C fan/gas 7. Line a baking tray with foil.
Tip the chicken wings onto the tray, along with all the marinade. Bake for 20 minutes then flip the wings over with a pair of tongues and bake for a further 10 minutes. Serve straight away.
(30 minutes cooking for chicken wings/40 minutes total cooking time for drumsticks/thighs.)
Disclosure – I was paid by Sarson’s to create these recipes and host their summer cookery school