Ingredients
- 16 free-range chicken wings, stray feathers removed
for the marinade:
- 5 garlic cloves, crushed
- 3tbsp wholegrain mustard
- juice 1 large lemon
- 3tbsp runny honey, plus extra
Method
Mix all the marinade ingredients together and mix with the chicken wings. Marinate overnight, if you can, or for a few hours, then heat the oven to 200 C, 180 C fan, 400 F, gas 6. Remove the chicken from the excess marinade, season well and lay on oiled foil. Drizzle the remaining marinade over with a glug of oil and cook for 25 to 30 minutes until golden, sticky and very crispy. Drizzle over a little more honey and cook for a further 5 minutes. Serve with potato wedges and dips.
Top Tip for making Garlic and Mustard Sticky Chicken Wings Recipe
It's worth buying free-range wings as the bones are much strong and the meat so much more flavourful.
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