Sticky raspberry-glazed chicken wings
1 HOUR 10 MINUTES | SERVES 4 AS A SNACK | EASY | GF
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