The Irish Mail on Sunday - TV Week - - FOOD & DRINK -

Serves 8

25 free-range chicken wings

For the mari­nade

8 spring onions, finely sliced 10tbsp honey 4tbsp low-salt soy sauce 2 fresh red chill­ies, sliced 2-4cm (¾-1½in) piece ginger, grated 10 fresh thyme sprigs, leaves picked

Mix all the mari­nade in­gre­di­ents to make a sticky sauce. Place the chicken wings in a sin­gle layer in a wide, shal­low, non-re­ac­tive dish. Pour the mari­nade over the wings, cover with cling­film and mar­i­nate in the fridge for 24 hours.

Half an hour be­fore cook­ing, re­move the wings from the fridge and al­low them to come up to room tem­per­a­ture.

Heat your bar­be­cue or grid­dle pan. Cook the wings for 5-10 min­utes, turn­ing, un­til golden and caramelised on the out­side.

Fin­ish in the oven at 180°C/gas 4 for 15-20 min­utes, or un­til the juices run clear when the chicken is pierced with a skewer.

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