Sticky Chicken Wings with Orange and Maple Syrup
Photography Manja Wachsmuth.
Serve these family favourite chicken wings with spiced oven wedges and a crisp salad of cos lettuce, cucumber and avocado.
INGREDIENTS
18 chicken wings
Marinade
finely grated zest and juice of 1 lemon and 1 orange
3 tablespoons maple syrup or honey
2 teaspoons Dijon mustard
1 tablespoon white wine vinegar
2 cloves garlic, crushed
2 bay leaves, ripped
pinch of chilli flakes
sea salt and freshly ground pepper
METHOD
Preheat the oven to 180˚C.
Cut off the wing tips and separate each wing through the joint into two pieces.
Marinade: Combine the remaining ingredients in a large bowl, add the chicken and turn to coat. Season well then place in a single layer in a baking dish and pour over the marinade. Roast for 40-45 minutes, turning every ten minutes until the chicken is fully cooked through and the skin is golden and sticky. Add a little water to the pan if it starts to catch towards the end of cooking.
Serve with Spiced oven wedges
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
127
In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.