These need to be eaten with your fingers so serve them at an informal supper.

Sticky Chicken Wings

Serves: 4-6

Preparation time: 3 ¼ hours

Cooking time: 1 hours

 

Ingredients:

2 tbsp olive oil

1 small onion, finely chopped

2 garlic cloves, crushed

425 ml/ ¾ pint passata (sieved tomatoes)

2 tsp dried thyme

1 tsp dried oregano

pinch fennel seeds

3 tbsp red wine vinegar

2 tbsp Dijon mustard

pinch ground cinnamon

2 tbsp brown sugar

1 tsp chilli flakes

2 tbsp black treacle

16 chicken wings

salt and pepper

TO  GARNISH

celery stalks

cherry tomatoes

 

Directions:

Heat the olive oil in a large frying pan (skillet) and fry the onion and garlic for about 10 minutes.

Add the passata (sieved tomatoes), dried herbs, fennel, red wine vinegar, mustard and cinnamon to the frying pan (skillet) along with the sugar, chilli flakes, treacle, and salt and pepper. Bring to the boil, then reduce the heat and simmer gently for about 15 minutes, until the sauce is slightly reduced.

Put the chicken wings in a large dish, and coat liberally with the sauce. Leave to marinate for 3 hours or as long as possible, turning the wings over often in the marinade.

Transfer the wings to a clean baking sheet (cookie sheet), and roast in a preheated oven, 220°C/425°F/ Gas Mark 7, for 10 minutes. Reduce the heat to 190°C/375°F/Gas Mark 5 and cook for 20 minutes, basting often.

Serve the wings piping hot, garnished with celery stalks and cherry tomatoes.

Bon Appétit!

 

http://www.freerestaurantrecipes.com/wp-content/uploads/2016/05/Sticky-Chicken-Wings-1024x555.jpghttp://www.freerestaurantrecipes.com/wp-content/uploads/2016/05/Sticky-Chicken-Wings-150x150.jpgAlekEntrees
These need to be eaten with your fingers so serve them at an informal supper. Serves: 4-6 Preparation time: 3 ¼ hours Cooking time: 1 hours   Ingredients: 2 tbsp olive oil 1 small onion, finely chopped 2 garlic cloves, crushed 425 ml/ ¾ pint passata (sieved tomatoes) 2 tsp dried thyme 1 tsp dried oregano pinch fennel seeds 3 tbsp red...