Smoky Paprika Chicken Wings

BY RICHARD CORNISH

Sweet, smoky, sticky and so delicious, these chicken wings are the perfect finger food for drinks get-together or could make a meal for a family. You will need plenty of napkins or even wet towels to get your fingers clean when eating this very moreish treat. We love Bolero paprika from Spain. It has a lovely smoky tang, the bright flavour of red peppers and a little goes a long, long way

 Serves 4-12

  • 1 orange, juice and rind

  • 4 tablespoons honey

  • 2 teaspoons Bolero smoked paprika

  • 2 teaspoons onion powder

  • 1 teaspoon smoked salt

  • 1 teaspoon Fancy Hanks Chicken Salt (optional)

  • 2 bay leaves

  • 2kg wings

Place the juice and other ingredients, except chicken, in a medium saucepan and simmer over medium heat for 10 until the mixture thickens. Allow to cool. Place the chicken in a shallow tray and pour over the marinade. Mix well to cover the wings with the marinade. Cover and refrigerate overnight.

To cook preheat the oven to 180°C. Place the wings on a baking tray and cook for 20 minutes or until done. Serve hot with ice-cold beer and damp cloths to wipe your hands.

Snacks and StartersGuest AuthorBolero, Fancy Hanks