A big platter of sticky chicken wings makes a great addition to any table. These are coated in a balsamic vinegar marinade and are just as easy to make as they are to eat. Try stopping at just one.
- 1.5 kg chicken wings
- 3 tbsp soy sauce
- 4 tbsp balsamic vinegar
- 125ml honey
- 2 tbsp lemon juice
- ½ tsp ground chilli
- 1 tsp finely chopped rosemary
- 1 garlic clove, peeled and minced
- ½ tsp freshly ground black pepper
- Cut the chicken wings in thirds at the joints and discard the wing tips (they can be saved to make chicken stock).
- Put the chicken into a large non-reactive dish or a large snap lock bag. Place the soy sauce, balsamic vinegar, honey, lemon juice, chilli, rosemary, garlic and pepper in a bowl and mix to combine. Pour over the chicken and toss to coat. Marinade in the fridge for 30 minutes, or overnight if you have time.
- Preheat your oven to 220 C. Return chicken to room temperature and place into a large roasting tray lined with baking paper. Reserve any marinade left behind. Cook for 30 minutes, turning once. Then pour over the reserved marinade and cook for another 30 minutes, turning every now and then until glazed and cooked through.
- Serve hot.