- 16 free-range chicken wings
- 200ml (4fl oz) maple syrup
- 2tsp-1tbsp cayenne pepper (to taste)
- 100ml sunflower oil
- 4 corn cobs
- 50g (2oz) butter
- lime wedges, for squeezing
Heat the oven to 220 C, 200 C fan, 425 F, gas 7. Toss the chicken wings through with the maple syrup, cayenne and sunflower oil, and allow to marinate for half an hour. Double line a large roasting tin with foil (you will thank us when it comes to washing up), and spread the chicken breasts out over it, pouring over the excess marinade. Season well, and roast for around 40 minutes, moving them around every now and then so they are uniformly sticky, charred and cooked.
Meanwhile, place the corn cobs in boiling water for 5-7 minutes, until vibrant yellow and swelled. Drain, and serve alongside the chicken wings topped with the butter, with lime wedges on the side, and plenty of napkins!