chicken wings
The weight below of the wings is an indication - just make sure you've got an even number! Could be six wings, could be twelve, depending on size.
serves one to two
about 600g chicken wings
a good pinch of thyme leaves
1 large garlic clove
2 tbsps honey
1 tbsp tomato ketchup
a pinch of dried chilli flakes
1 large lemon
salt and black pepper
Blitz the thyme, garlic clove, honey, ketchup and chilli flakes in a processor. Grate in about half of the lemon's zest. Halve it and squeeze in one half's juice. Season with salt and pepper, then blitz again to make a loose paste. Place the wings in a plastic bag and pour/spoon in the paste. Mix so the wings are all well coated. Chill for 4 hours or overnight, turning occasionally (not that you have to get up in the middle of the night to do so or anything).
Pour the bag of wings into a roasting tray and roast at 200C/180 fan for about 40 minutes, turning halfway through, until sticky and golden. Serve with the remaining half of lemon.
serves one to two
about 600g chicken wings
a good pinch of thyme leaves
1 large garlic clove
2 tbsps honey
1 tbsp tomato ketchup
a pinch of dried chilli flakes
1 large lemon
salt and black pepper
Blitz the thyme, garlic clove, honey, ketchup and chilli flakes in a processor. Grate in about half of the lemon's zest. Halve it and squeeze in one half's juice. Season with salt and pepper, then blitz again to make a loose paste. Place the wings in a plastic bag and pour/spoon in the paste. Mix so the wings are all well coated. Chill for 4 hours or overnight, turning occasionally (not that you have to get up in the middle of the night to do so or anything).
Pour the bag of wings into a roasting tray and roast at 200C/180 fan for about 40 minutes, turning halfway through, until sticky and golden. Serve with the remaining half of lemon.
