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Sweet Spicy Chicken Wings

January 25, 2017

My 17-year old son and friends arranged a spontaneous BBQ recently, pooling all their spare change, and heading to the supermarket to buy the cheapest meat they could find.

I was entrusted with marinading their purchase - scrawny chicken wings that were so poorly plucked that I was surprised they didn't fly off the kitchen counter themselves - and admit I had to avert my eyes as I did so.

(You'll pay more for Meatland's premium quality chicken, but you'll get what you pay for, and that's the cleanest, feather-free chicken in town.)

I managed to keep a handful of picky teenage boys happy with this amazingly simple marinade, which perfectly glazes the chicken skin, and is equally good served hot or cold.

See notes for a favorite Asian-inspired alternative and oven-bake or BBQ with chicken pieces of your choice. 

 

 

1 kg chicken wings or drumsticks
1/4 cup honey
1/4 cup ketchup
1/4 cup French mustard
Sesame seed/spring onion to garnish

1: Mix honey, ketchup and mustard together - you can mix more but make sure it's equal quantities - and marinate chicken for a minimum of 1 hour and up to 6 hours.
2: BBQ or oven-bake at 180 C for approximately 40 minutes for wings and 1 hour for drumsticks till done.
3: Sprinkle over sesame seed and chopped spring onion to garnish and serve warm or at room temperature.

COOK'S NOTES: As an alternative and most delicious Asian version to this, you can combine equal quantities of honey, soya sauce, lemon juice, canola oil, 1 teaspoon of crushed garlic, and a pinch of dried chili flakes.You can use whole chicken pieces but increase cooking time. Any mustard could replace French but French has a nice kick to it.

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