Mighty Supermalt wings
Serve these sticky chicken wings at your next party – combining the sweet, malty flavour of Supermalt with fiery scotch bonnet, they're a real crowd-pleaser
- Preparation:
- Cooking:
- Total:
- Serves: 4 persons
Ingredients
- 5 ½kg chicken wings , split at the joint
- 3tbsp olive oil
- 1tbsp Jumbo chicken stock powder
- 2tbsp freshly ground black pepper
- 3tsp garlic powder
- 1tsp onion powder
- 3tbsp smoked paprika
- sesame seeds , to garnish (optional)
- spring onions , chopped, to garnish (optional)
- 60g honey
- ½scotch bonnet chilli , finely chopped
- 120g Original Supermalt
- 2garlic cloves , crushed
Instructions
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.