Very Sticky Chicken Wings
Diet: Gluten and Wheat Free
These chicken wings make a great starter or can be served as a main course for 4. Watch them fly off the plate when served warm at a party; sweet and sticky with an oriental inspired marinade. Perfect hot buffet finger food – just make sure you have plenty of napkins!
- 2kg chicken wings
- 100ml of gluten and wheat free light soy sauce
- 125ml of orange juice
- 100g of runny honey
- 75g of soft brown sugar
- 1 tsp five-spice powder
- 40ml of sesame oil
- Zest and juice of a lime
In a bowl, mix together the soy sauce, orange juice, honey, zest and juice of a lime, oil, five-spice and sugar for the marinade.
Place all the chicken wings into the marinade, giving them a really good mix so that the meat is evenly coated. Ideally leave to marinate overnight in the fridge. If you are short on time, leave to marinade for at least 4 hours.
Preheat the oven to 200°C, 180°C fan, gas mark 6.
Place the chicken wings and marinade into a large roasting tin and make sure they are evenly spread and covered in the marinade.
Roast the chicken wings for around 1 hour, making sure you stir them every 10 minutes to ensure that they cook evenly.