Chicken Wings 4 Ways

HONEY MUSTARD CHICKEN WINGS
Marinade Ingredients

  • 50 grams honey (about 4-5 tablespoons)
  • 2 tablespoons wholegrain mustard
  • 2 tablespoons vegetable oil
  • 3 tablespoons white wine vinegar
  • 2 cloves of garlic, crushed
  • 1 tablespoon dried rosemary
  • ½ teaspoon salt
  • Salt and pepper to taste
  • 20 chicken wings

PREPARATION
Blend all of the marinade ingredients together in a food processor.
Pour the mixture into a bowl or freezer bag, and toss the chicken in it.
Cover and marinate in the fridge for at least 3 hours, or overnight.
Bake the chicken in the centre of a preheated oven 180°C for 30-40 minutes Enjoy!

CHILI AND LIME CHICKEN WINGS
Marinade Ingredients

  • 1 chili, chopped and deseeded
  • 3 limes, zested
  • 50 grams honey (about 4-5 tablespoons)
  • 2 tablespoons vegetable oil
  • 2 cloves of garlic, crushed
  • Salt and pepper to taste
  • 20 chicken wings

PREPARATION
Blend all of the marinade ingredients together in a food processor.
Pour the mixture into a bowl or freezer bag, and toss the chicken in it.
Cover and marinate in the fridge for at least 3 hours, up to overnight.
Bake the chicken in the centre of a preheated oven 180°C for 30-40 minutes.
Optionally top with additional lime zest.
Enjoy!

TANDOORI CHICKEN WINGS
Marinade Ingredients

  • 100 grams natural yogurt
  • 1 teaspoon hot chili powder
  • 1 teaspoon garam masala
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 1 teaspoon turmeric
  • 1 teaspoon cinnamon
  • 10 grams fresh ginger, roughly chopped (about 3cm)
  • 2 cloves of garlic, crushed
  • ½ lemon, juiced

PREPARATION
Blend all of the marinade ingredients together in a food processor.
Pour the mixture into a bowl or freezer bag, and toss the chicken in it.
Cover and marinate in the fridge for at least 3 hours, or overnight.
Bake the chicken in the centre of a preheated oven 180°C for 30-40 minutes.
Enjoy!

JERK CHICKEN WINGS
Marinade Ingredients

  • 1 Scotch bonnet chili, chopped and deseeded
  • 2 spring onions, chopped
  • 10 grams fresh ginger, roughly chopped (about 3cm)
  • 1 tablespoon dried thyme
  • 2 teaspoons allspice
  • 3 tablespoons cider vinegar
  • 2 tablespoons vegetable oil
  • 65 grams of honey (about 6 tablespoons)
  • Salt and pepper to taste

PREPARATION
Blend all of the marinade ingredients together in a food processor.
Pour the mixture into a bowl or freezer bag and toss the chicken in it.
Cover and marinate in the fridge for at least 3 hours, or overnight.
Bake the chicken in the centre of a preheated oven 180°C for 30-40 minutes.
Enjoy!

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