Saturday, July 21, 2007
Sticky chicken wings
For the marinade:
4tbsp extra virgin olive oil
1tbsp finely chopped rosemary
1tbsp finely chopped thyme
2 bay leaves torn into pieces
3 garlic cloves, peeled and crushed into a paste
For the chicken:
12 chicken wings
1tbsp Dijon mustard
1tbsp runny honey
sea salt and black pepper
Combine the ingredients for the marinade in a large bowl. Add the chicken wings, coating them in the mixture, then cover and chill overnight. Blend the mustard and honey in a small bowl, turn the chicken wings in their marinade and then season them.
Outdoors: Barbecue for 10-15 minutes until they seem half cooked, turning them once, then brush on both sides with the mustard-honey baste and cook approximately 10 minutes more, again turning them once, until golden.
Indoors: Heat the oven to 240c. Season the chicken wings on both sides, arranging them skin side up in a roasting dish and place in the oven for 15 min until they start to color. Next, brush both the lower and top side of the wings with the mustard-honey mixture and roast for another 10-15 minutes until golden.
This is one more from The Country Cook, and then I promise to lay off for awhile. I can’t help myself, this book has such good food.
Chicken wings are just about the cheapest meat that you can get. Unsurprisingly, they are not the best in the world. That’s why it’s important to get just the right recipe for them. This is it. I have to admit, I made an extra half a portion of the honey-mustard glaze (I am a glaze addict), and I recommend that because it also leaves more sticky sauce on the bottom that you can pour over them.
The rosemary and honey are the most prevelant flavors. The marinade really works well with the glaze
These were sticky and sweet and tangy and they’ll make your hands and face all messy (if you are doing it right). Boys and grown-ups agree, this one’s another keeper.