Mighty Supermalt wings
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 3 - 4
Ingredients
- 1½kg chicken wings, split at the joint
- 3 tbsp olive oil
- 1 tbsp Jumbo chicken stock powder
- 2 tbsp freshly ground black pepper
- 3 tsp garlic powder
- 1 tsp onion powder
- 3 tbsp smoked paprika
- sesame seeds, to garnish (optional)
- spring onions, chopped, to garnish (optional)
HONEY GLAZE
- 60g honey
- ½ scotch bonnet chilli, finely chopped
- 120g Original Supermalt
- 2 garlic cloves, crushed
Method
- STEP 1
Heat the oven to 200C/180C fan/gas 6. Toss the chicken wings with the oil, stock powder, pepper, garlic powder, onion powder, paprika and 1 tbsp of salt, making sure the wings are evenly coated.
- STEP 2
Arrange on a baking sheet lined with foil, ensuring they are not overcrowded.
- STEP 3
Bake for 45-50 mins, flipping them halfway, until the wings are golden brown and crispy all over.
- STEP 4
For the glaze, combine the honey, chilli, Supermalt and garlic in a small pan over a medium heat. Bring to a simmer, stirring occasionally, and continue simmering for 5-7 mins or until the sauce thickens slightly – it should have a glossy shine.
- STEP 5
Once the wings are cooked, put them in a large, clean bowl. Pour the glaze over the wings and toss them until evenly coated. Garnish with sesame seeds and spring onions, if you like, and serve the wings hot.