Advertisement
50 pieces
Medium
13 hr
Published 1986
Chicken wings are inexpensive and contain the most succulent bits of meat. These are ideal appetisers, marinated and then baked to a spicy brown glaze.
Cut off the tips of the wings and discard them (or use them for stock). Cut each wing in half at the joint. Combine the rest of the ingredients and pour them over the wings; cover and leave to marinate for at least 3 hours or overnight, turning the wings occasionally to coat them in the marinade.
Preheat the oven. Place the wings in one layer in a baking or roasting pan. Spoon the marin