Herb Fed Wings – use as many packs of 10 as you’d like. You can buy these as whole wings or mids where we have portioned them for you.
Marinade Ingredients
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2 tablespoons Vegetable oil
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1 garlic clove crushed
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1 teaspoons salt
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1/2 teaspoon pepper
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1 teaspoon hot chilli sauce
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2 tablespoons Soy Sauce
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1 tablespoon Worcester sauce
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1 tablespoon runny honey
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1 tablespoon tomato puree
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1 tablespoon White Wine Vinegar
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1 teaspoon Ground Ginger
To prepare the wings
If you don’t buy our pre-cut wings cut them yourself. If you stretch out the wing you’ll see the joints and that there are three parts to the wing. There is the wing tip, the middle part, and then the meatiest part- the drumette! Cut the wing at the joints to be left with three portions. The wing tip is not used in this – you can save them for stock.
To cut place the knife at the high ridge on the joint between the two pieces and push your knife through. If you have a lot of resistance, wiggle the knife just a bit and when you feel less resistance push the knife down. You should have a clean cut.
To Marinade
Mix together all the above ingredients and make sure the chicken wings are well coated. Marinade over night if possible, but an hour would suffice if you didn’t have the time.
To cook
Preheat the oven to 220c.
Line a baking tray with a rack on it. This is so that you get a lovely crisp outer skin without going soggy. Then arrange the wings on the rack and cook for around 35-40 minutes turning halfway through. Once cooked, golden and crispy all over, remove from the oven and arrange on a plate.
Enjoy x
