Description
These super sticky marmalade and mustard chicken wings are cooked first on the barbecue until tender and the skin is nice and crisp before being finished with a tangy, bitter-sweet glaze.
Ingredients
Scale
- 4 tbsp La Vieja Fabrica thin cut marmalade
- 1 tbsp wholegrain mustard
- 1 tsp light soy sauce
- 8–10 chicken wings
- salt and pepper
- olive oil cooking spray
Instructions
- In a small saucepan over a medium heat, whisk together the marmalade, mustard and light soy sauce until smooth.
- Season the wings well with salt and pepper, and spritz with olive oil.
- Prepare the barbecue for cooking over an area of high, and an area of medium heat. Working in two batches, cook the chicken wings over a high heat on both sides until the skin is crispy in parts. Move them to the medium heat area to cook through and to make space for the second half of the batch.
- At the end of cooking, brush the wings with the marinade, flip, and repeat. Keep going until you’ve used up the glaze.
- Serve immediately.
Notes
Oven method: Bake the wings for 25 minutes at 220C, then brush with the glaze before finishing under the grill until charred.
Air fryer method: Air fry for 20 minutes at 180C, toss with the glaze, then return to the air fryer to cook for another 5 minutes.