Sticky rasp­berry-glazed chicken wings

1 HOUR 10 MIN­UTES | SERVES 4 AS A SNACK | EASY | GF

Olive - - COOK -

chicken wings 500g seed­less rasp­berry jam 4 tbsp bal­samic vine­gar 1 tbsp gar­lic 1 clove, crushed

Tabasco 2 tsp

• Heat the oven to 190C/fan 170C/gas 5. Sep­a­rate each wing into two pieces and cut off the lit­tle winglets (you can freeze th­ese for stock).

• Spread over a non-stick bak­ing tin and roast for 40 min­utes.

• Mean­while, put the rest of the in­gre­di­ents in a small pan and heat gen­tly, adding a good grind of black pep­per. • Take out the wings and brush all over with the glaze. Roast for an­other 15-20 min­utes, glaz­ing ev­ery 5 min­utes, un­til sticky and cooked through.

PER SERV­ING 210 KCALS | FAT 10G SATURATES 2.8G | CARBS 13G | SUG­ARS 12.5G FI­BRE 0.5G | PROTEIN 16.8G | SALT 0.3G

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