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:
126
We start by sharing what’s on the dish team’s radar, what we’re watching, listening to and reading. Harry Butterfield puts a twist on his Nonna’s agnolotti, Malissa Fedele reminds us of the importance of fibre, and Phoebe Holden fulfils a long-held dream, sitting down with Yotam Ottolenghi. Autumn is an abundant time, we make the most with pumpkin, kūmara, cabbage, cauliflower, feijoas, apples and pears. We’re dishing up dinners for two, including a Chicken Dumpling Lasagne, alongside easy weeknight meals. We honour our mums, revisit timeless classics, and add a little baking challenge. This issue, we encourage you to slow down, to enjoy writing your shopping list, and spending time in the kitchen. Because even when life feels relentless, there’s always space to share something delicious.