What can I say....delish. I love this sort of nibbley finger food, just a mouthful for pre-dinner drinks or canapés or pile a few up on a plate for a lovely starter. Just keep a heap of napkins handy because they're so sticky mmmm!!!!
I used the little wing drumsticks, some supermarkets sell them like that eg Waitrose. If you're using the full wing just make sure you break the elbow joint to open it out...so much easier to cook that way.
approx 1 kilo....2lbs chicken wings
for the marinade:-
3 tbsp runny honey
2 tbsp Worcester Sauce
2 tbsp Red wine vinegar
4 garlic cloves crushed
2 tsp pimenton or paprika. I used a hot one but any will do
2 tbsp hot sauce I used Tabasco
1 tbsp olive oil
1 teaspoon sea salt
good grind of black pepper
Sesame seeds, toasted, a few chopped red chillies and some coriander leaves to decorate
Mix all the marinade ingredients together and place with the chicken wings in either a cling film wrapped bowl or a sealed zip bag.
Leave for at least 2 hours or preferably overnight to marinate.
Line an oven-proof tray with a double sheet of parchment paper. Or don't bother lining if you don't mind a sticky mess to wash up later
Drain the chicken wings reserving all the marinade for later.
Place the wings on the tray and cover with a tight fitting piece of foil. Heat the oven to 200c/400f
Bake for around 15 minutes, pour off the juices and remove any excess fat
Now pour these juices into the remaining marinade
Turn the oven up slightly and bake uncovered for another 15 minutes.
Take out the oven, drain off all the juices...pour them into a saucepan and reduce by at least 50%
Pour this over the chicken
Sprinkle over the sesame and return to the hot oven for around 8 minutes turning them over half way through.
By now all the marinade should be a luscious sticky goo, make sure all the chicken wings are coated.
Pile on a plate, add a few chopped chillies and some green leaves...I used coriander (cilantro) and serve while still hot