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Sticky Chicken Wings

Sticky Chicken Wings

Serves pea 4 - 6 Clock icon 45 mins
Sticky, sweet, sour and strictly finger food, these chicken wings are the perfect no fuss dish to pull out of the oven when your friends come over. What makes these extra special is Fosse Meadows slow grown chickens - they've had a minimum of 81 days to grow (over double the age of an average 'get big quick' supermarket bird) giving plenty of time for the chickens to roam around and strengthen their bones. This means far more naturally occurring vitamins and minerals, as well as lots more collagen to keep the meat juicy and tender.

6 Farmdrop products in this recipe

£ 16 .45
6 items.

Here's how you do it

  1. Preheat the oven to 180°C. Line a baking tray with parchment paper, not foil (this will make your life a lot easier when it comes to washing up)

  2. Pluck any stray feathers off the wings and place the wings on the parchment. Generously sprinkle sea salt over the wings and pop in the oven for 20 minutes.

  3. Meanwhile, grate the zest from one of the lemons into a bowl and squeeze in the juice from both. Add the honey, mustard and sesame seeds. Peel and crush the garlic cloves, add to the bowl and give everything a good stir.

  4. Remove wings from the oven and pour over the marinade. Give everything a good shake then pop back in the oven fro 20 minutes until crisp and golden.

  5. Serve warm with plenty of napkins and a finger bowl.

Chef's Tip: These wings taste even better on the BBQ! After the initial 25 minute bake, pour over the marinade and cook the wings on the BBQ for 10 -15 minutes, turning frequently and basting with the leftover marinade until crisp and golden.

Ingredients

  • 12 chicken wings
  • 2 lemons
  • 2 heaped tbsp honey
  • 1 tbsp grain mustard
  • 2 tbsp sesame seeds
  • 4 garlic cloves, crushed

From the Larder

  • Sea Salt

Suitable for

  • Gluten free
  • Dairy Free