STICKY CHUTNEY CHICKEN WINGS
SERVES 6-8 AS A SNACK / PREPARATION: 15 MINS / MARINATING: 1 HOUR OR OVERNIGHT / COOKING: 40 MINS
MARINADE
125ml (½c) chutney
60ml (¼c) tomato sauce
30ml (2T) white or brown vinegar
15ml (1T) Worcestershire sauce
15ml (1T) oil
60ml (¼c) light brown sugar
5ml (1t) smoked paprika
5ml (1t) chicken spice
2,5ml (½t) dried chilli flakes
TO FINISH
12 chicken wings
2 spring onions, chopped
Preheat the oven to 200°C. Put a wire rack on a baking sheet and grease with non-stick spray.
1 Marinade Put the chutney, tomato sauce, vinegar, Worcestershire sauce, oil, sugar and spices in a saucepan. Heat and stir continuously until all the sugar has dissolved.
2 Transfer the sauce to a bowl and set aside to cool completely.
3 To finish Put the chicken wings in a marinating dish and pour the marinade over. Mix well, cover the dish and leave to marinate in the fridge for at least 1 hour or even overnight.
4 Put the chicken on the wire rack and roast for 20 minutes. Turn the chicken wings over and roast for another 20 minutes until sticky and cooked.
5 Sprinkle the spring onions over and serve.
Quick TIP
You can even marinate the chicken
