Issue

Serves: 4-6 Difficulty: easy Preparation time: 10 minutes (plus at least 30 minutes marinating time) Cooking time: about 25 minutes

23

Monday to Sunday

Quick and delicious

Saturday

The Best Ever Sticky Chicken Wings
Serve with a salad with a blue cheese dressing and you’ll have your guests begging you for the recipe. Nom nom!
8 free-range chicken wings

Marinade ½ C (125 ml) good-quality tomato sauce ¼ C (60 ml) Worcestershire sauce 4 Tbsp (60 ml) honey ¼ C (60 ml) peach, apricot or apple juice 1 tsp (5 ml) smoked paprika freshly ground black pepper Salad 1 cos lettuce, roughly chopped 1 small cucumber, halved, seeded and sliced 2 stalks celery 1 small white or red onion, halved and sliced 1 Tbsp (15 ml) olive oil ½ C (125 ml) blue cheese dressing
Preheat the oven to 200 ˚C. Grease a baking tray. Cut the pinions (tips) off the wings and cut each wing through the joint to create winglets. Combine the marinade ingredients in a medium bowl and add the wings. Allow to marinate for as long as possible (at least 30 minutes). Remove the wings from the marinade and place onto the baking tray (reserve the marinade). Roast for 20– 25 minutes, shaking the tray halfway through cooking. Meanwhile, place the reserved marinade into a small pot, bring to the boil and gently simmer for 10 minutes.

When ready to serve, toss all the salad ingredients, including the oil and dressing, together. Coat the roasted winglets with the heated marinade and serve immediately with the salad. (Make sure you have a finger bowl nearby!)

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