Sticky Chicken Wings

You’ll be licking your fingers for sure after enjoying these sweet and spiced chicken wings.
They are the perfect low budget, high protein snack for hungry boys and girls anytime of the day. Served hot, cold or somewhere in between, they are always delicious.

makes 30 pieces
GF

what you need
3 tbsp tamari or soy sauce
3 tbsp honey
1 tbsp crushed garlic
1 tsp grated ginger
½ tsp poudre de piment d’Espelette - see below
(or you can use sweet or hot paprika instead)
½ tsp sea salt
2 tbsp olive oil
1.5kg chicken wing pieces

what you do
1. Combine all the ingredients except the chicken in a large shallow glass dish. Add the chicken wing pieces to the dish and mix thoroughly to coat all over with the marinade.
Cover and refrigerate for at least 2 hours or preferably overnight.
2. Preheat the oven to 200°C (180°C fan forced) and line a baking tray with non-stick baking paper. Place chickens pieces onto the baking tray, spread out evenly in a single layer. Cook for 40 minutes, until golden brown and sticky. Serve immediately.

Note: These chicken wings can be served hot or cold.

poudre de piment d’Espelette (literally ‘pepper of Espelette’ in French, otherwise known as Espelette pepper) is a hot, dried red chilli powder from the Basque region in Southern France. This unique spice carries a warm fruity flavour and mild chilli heat, making it a versatile addition to savoury dishes, marinades, rubs and seasonings. Available in speciality stores, close substitutes would be paprika, hot paprika, cayenne pepper or Aleppo pepper, depending on the heat of spice required. 

 ©Jane Grover - Our Delicious Adventure – Recipes and Stories of Food and Travel