Vivek Singh's sticky chicken wings

Vivek Singh’s sticky chicken wings

From Vivek Singh's 'Spice at Home', these sticky chicken wings are oven-cooked with a marinade bursting with flavour.

By , 21 September 2015
Vivek Singh’s sticky chicken wings
  • Ready in: 50 mins
  • Serves: 8
  • Price: 95p per serving
Nutritional Info
Each 301g serving contains
  • Fat 16.3
  • Sat Fat 4.5
  • Sugar 15.7
  • Salt 3.01
  • Cals 334
of your reference intake.
Typical energy values per 100g: 464kJ/111kcal.
  • 2kg chicken wings, skin on
  • 100g coriander, chopped
  • 2 tbsp black peppercorns, cracked coarsely
  • 8 cloves garlic, finely chopped
  • 1 1/2 tbsp grain mustard
  • 4 lemons, juice only (for the marinade)
  • 6 tbsp honey
  • 1 medium cucumber, deseeded and finely diced
  • 1 carrot, peeled and finely diced
  • 2 medium tomatoes, deseeded and finely diced
  • 2 red onions, finely diced
  • 1 green chilli, finely chopped
  • 2 tsp chopped coriander
  • 2 lemons, juice only (for the salad dressing)
  • 1 tsp sugar
  • Mix the marinade ingredients (black peppercorns, garlic, mustard, lemon juice & honey) together in a large bowl. Add the chicken wings, mix well and set aside for at least 1 hour, or overnight if possible.

  • Pre-heat the oven to 200C/180C Fan/Gas 6. Line a large baking tray with foil.

  • Put the salad ingredients (cucumber, carrot, tomatoes, red onions, green chilli, chopped coriander) in a large bowl. Mix together the ingredients for the dressing with 2 tsp salt and gently fold into the salad.

  • Put the chicken wings on the baking tray and drizzle over half of the marinade. Sprinkle with 2 tsp sea salt. Cook in the oven for about 35-40 minutes, turning the wings halfway through, until they become sticky and coated all over. Just before removing the chicken wings from the oven, stir in the coriander, then transfer to a serving dish.