Sticky chicken wings

The Observer Food Monthly - - Contents - Vivek Singh

Serves 4 chicken wings 1kg, skin on sea salt 1 tsp co­rian­der 50g, chopped For the mari­nade black pep­per­corns 1 tbsp, coarsely cracked gar­lic cloves 4, finely chopped grain mus­tard 2 tbsp lemons 2, juiced runny honey 3 tbsp

 Direc­tions

Mix the mari­nade in­gre­di­ents to­gether in a large, deep bowl. Add the chicken wings, mix well and set aside for at least an hour, or overnight if pos­si­ble.

Pre­heat the oven to 200C/gas mark 6. Line a large bak­ing tray with foil. Place the wings on the tray. Sprin­kle with sea salt, and driz­zle over half of the re­main­ing mari­nade. Cook in the oven for 35-40 min­utes. Half­way through cook­ing, turn the chicken over and add the re­main­ing mari­nade, cook­ing until the wings are sticky and coated. Just be­fore re­mov­ing the wings from the oven, sprin­kle over the co­rian­der and stir in.

Above, drunken devils on horse­back

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