These sweet and scrumptious baked chicken wings can be enjoyed on their own or with sweet potato mash, crunchy green beans and a chilled glass of Pure Mead. Finger-lickin' good.
As always, our recipes are a bit ‘bish, bash, bosh’ so just go for it and have fun!
– Chicken wings (obvs)
– 1 tsp chicken seasoning
– 1 tsp black pepper
– 1/2 tsp salt
– 1 tsp mixed herbs
– 2 tsp soy sauce
– Mustard (your choice but French or English work best)
– 1/2 cup of quality English honey (the more local the better)
– 1/2 a lemon
– 2 tsp turmeric
– Loxwood Meadworks Pure Mead
– Brown sugar
– Poke small holes in the chicken wings, coat with the seasoning and leave in the fridge to marinate for at least 2 hours, but preferably overnight.
– When you’re ready, remove the wings from the fridge and set the oven to 180ºC.
– Lay them out on a baking tray and place in the oven for 40 minutes, turning halfway through.
Meanwhile, prepare the glaze…
– In a saucepan, add brown sugar with a little water until it becomes syrup-like.
– Add in the honey, turmeric, squeeze the lemon in and the mustard (to taste).
– Add a generous slosh of Pure Mead, cover and simmer on a low heat for 10 minutes.
– Once the wings have been in for the 40 minutes, remove from the oven and brush with half of the glaze.
– Bake for a further 5 minutes, remove and coat with the rest of the glaze. Bake for a final 5 minutes.
– Serve! Garnish with finely chopped spring onion or as part of a meal with sweet potato mash and crunchy green beans.