Baked Chicken Wings

Home again after a couple of really busy days in London and need to do something quick and tasty for a Friday night supper.  We love baked chicken wings so they're marinating in the fridge and will be baked after a quick trip to the Hop Pole Inn with Hubby and the dogs.  A great way to start the weekend.

Ingredients

3 garlic cloves, crushed

2 tbsp olive oil

1 tbsp cider vinegar

1 tbsp hot paprika

1 tbsp Worcestershire sauce

3 tbsp tomato ketchup

4 tbsp pepper sauce, I'm using Nando's Piri Piri

2 teasp english mustard powder

3 tbsp honey

100mls fresh orange juice

1½ kg chicken wings
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Chilli flakes to sprinkle over the wings for the last 30 minutes of cooking for extra heat if wanted. 

Method

In a large bowl, mix together the garlic, orange juice, cider vinegar, paprika, mustard, Worcestershire sauce, hot sauce, honey and a couple of twists of black pepper. Add the chicken wings and toss around to make sure they’re fully covered in the marinade. If you have time, leave the wings to marinate for a couple of hrs in the fridge or ideally overnight.

Heat oven to 180C. Drain and reserve the marinade, then spread the wings out on a very large baking tray. Bake for 30 mins, then pour off the excess oil, add the reserved marinade and toss well. Increase oven to 200C. Return to the oven and cook for a further 30 mins, tossing a few times to coat in the glaze as they cook. They should be sticky and glazed with most of the marinade evaporated. I'll be serving them on a large platter alongside corn on the cob and a tomato and red onion salad.