These marinated chicken wings deliver bold, irresistible flavors, perfect as a side dish or snack for any gathering.
Side dish or snack – Serves 4 – Prep time: 35 min. + 60 min marinating
Ingredients
– 1 kg chicken wings (about 12 pieces)
– 15 tbsp or 200 ml Olive Oil Bake and Roast (Oil &Vinegar)
– 4 tsp Orange Blossom Honey (Oil &Vinegar)
– 4 dried chilies (Oil &Vinegar)
– 4 tsp Chicken Choice, unground (Oil &Vinegar)
– 30 dried garlic flakes (Oil &Vinegar)
– 5 small, thin slices of ginger
– 5 slices of lemon
– 10 sprigs of coriander
Marinade Preparation
In a large bowl, whisk together the olive oil, honey, dried chilies, chicken choice, and garlic flakes. Crush the chilies into the mixture using the back of a spoon. Finely dice the ginger slices and add them to the bowl with the lemon slices and 6 sprigs of coriander. Mash the ginger and lemon gently to release their juices, infusing the marinade with fresh zest. Pat the chicken wings dry with paper towels, then add them to the bowl. Massage the marinade thoroughly into the wings. Cover and refrigerate for at least 60 minutes to let the flavors meld.
Cooking Instructions
Preheat your oven to 200°C. Heat a grill pan over medium-high without oil. Sear the marinated chicken wings until golden brown on all sides. Transfer to a baking dish, pour the remaining marinade over top, and bake for 15–20 minutes until crispy and cooked through. Serve in a shallow dish, drizzled with any leftover pan juices, and garnished with the remaining coriander sprigs. Enjoy as a snack or pair with fries and salad for a hearty main course.
Recipe courtesy of Oil & Vinegar
