Sticky Honey Chicken Wings
These easy honey-marinated chicken wings are perfect for summer barbecue season and are served with a cooling sour cream and herb dip.
Between you and me, I could probably eat all these on my own. This should go no further, you understand.
|8–10 (about 1kg)||chicken wings|
|For the marinade:|
|100ml||dark soy sauce|
|4 cloves of||garlic, halved, green germ removed, and very finely chopped|
|1 tbsp||Tabasco sauce|
|1 tbsp||concentrated tomato purée|
|1 tbsp||ground ginger|
|For the cool herb dip:|
|2 cloves of||lic, halved, green germ removed, and very finely chopped|
|3 tbsp||chopped fresh chives|
|3 tbsp||chopped fresh parsley leaves|
|2 tbsp||chopped fresh dill|
|½ tsp||English mustard powder|
|salt and freshly ground black pepper|
In a large bowl, whisk together everything for the marinade and add the chicken wings. Turn them over and make sure they are very well coated, then cover and refrigerate for at least 4 hours, or overnight. Take them out of the fridge about an hour before you want to cook them.
Preheat the oven to 200°C/180°C fan/gas 6. Line a large baking tray with foil and arrange the wings on it, leaving space between them. Pour over any extra marinade and roast for 40–45 minutes, turning once or twice.
In a bowl, whisk together all the ingredients for the dip and serve it alongside the wings, with lots of paper napkins.
Tip: You can also cook these on the barbecue if you want. Place them on a medium-hot part of the barbecue and cook for about 20–25 minutes, turning periodically and brushing with the marinade a couple of times – you should let them cook for at least 10 minutes after the final brush of marinade.