Sticky smoked paprika and maple chicken wings by Fearne Cotton. The flavours are sensational and give the chicken a real kick. Picture: Tamin Jones
I served these up for our family on New Year’s Eve and my husband and stepkids devoured them with huge grins on their faces. The flavours are sensational and give the chicken a real kick.
They’re so simple to make as all the work is done during the marinating process. Mix it all up, pop in the fridge and sit back while your clever ingredients do all the work. Recipe from Cook. Eat. Love by Fearne Cotton
20 chicken wings, wing tips removed
4 spring onions, finely chopped
4tbsp maple syrup or honey
2tbsp tamari (wheat-free soy sauce) or soy sauce
2tsp smoked paprika
4 garlic cloves, crushed
2cm piece of root ginger, peeled and finely grated
1tbsp chives, roughly chopped, to serve
Put all of the ingredients, apart from the chives, in a large freezer bag or wide dish and combine until the chicken is completely coated.
Close the freezer bag or cover the dish and leave to marinate in the fridge for up to 24 hours – the longer the better. If you are short on time, 2 hours will do.
When you are ready to cook the chicken, preheat the oven to 160°C/fan 140°C/gas 3. Transfer the chicken to a roasting pan and cover tightly with foil. Roast for 1 hour, then remove the foil and roast for a further 15 minutes.
Remove from the oven. The chicken can be eaten at this point but, for a delicious char, place a griddle pan over a medium-high heat. Once hot fry the chicken in batches for 1-2 minutes on each side, or just until slightly charred.
Remove to a plate, sprinkle with the chives and serve immediately.- Daily Mail
Picture: Tamin Jones