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#30 - Ginger & honey chicken wings
main courses | serves 6–8
This amazing barbecue dish is next up in the recipe countdown celebrating our forthcoming 50th issue. Chicken wings are a barbecue favourite because they’re tasty, cheap and great flavour carriers. Marinate overnight for the best flavour and bring the wings to room temperature before cooking.
1. Mix all the marinade ingredients in a bowl to make a sticky sauce.
2. Place the chicken wings in a single layer in a wide, shallow, nonreactive dish. Pour the marinade o.ver the chicken, cover with clingfilm and place in the fridge to marinate for 24 hours.
3 Heat your barbecue or griddle pan until hot. Cook the wings for 15–20 minutes, turning often, until dark and the juices run clear when the chicken is pierced with a skewer. If cooking on a griddle, finish the wings in the oven at 180C/gas 4 for 10–15 minutes to ensure they’re cooked through.
Recipe Lloyd Hayes
Photo Laura Edwards
from Issue 30
ingredients• 25 chicken wings
Ginger & honey marinade
• 5 spring onions, finely sliced
• 5 tbsp honey
• 2 tbsp soy sauce
• 1 red chilli, sliced
• 1–2 cm ginger, grated
• 4–5 thyme sprigs, leaves picked