Sticky Coffee Chicken Wings
Ideal for BBQs or in the oven for informal entertaining. Serves 4
Ingredients: - 20 chicken wings
For the marinade:
- 25g unsalted butter
- 1 medium white onion, peeled and finely chopped
- 2 cloves garlic, peeled and crushed
- ½ tsp mild or hot chilli powder
- 2-3 drops pepper sauce
- 2 tbsp runny honey
- 1 tbsp Douwe Egberts Pure Gold dissolved in 3 tbsp hot water
- Salt and freshly ground black pepper, to taste
- 2 tbsp Worcestershire sauce
Method: - Melt the butter in a heavy based frying pan and add the onion and garlic cooking until just softened and translucent.
-Add the remaining marinade ingredients to the pan and slowly bring to the boil.
- Take off the heat and allow to cool.
- Place the chicken wings into a non metallic dish and toss in the cooled marinade. Cover and leave to marinate for a day in the fridge.
- Cook in a preheated oven 400C/ Gas 6 for 20-25 minutes. To check thoroughly cooked through, insert a skewer into the thickest part of the chicken to see if the juices run clear.
- If cooking on a preheated BBQ or preheated grill turn frequently to make sure they do not burn and cook through evenly.
- Serve with seasonal salad of your choice.
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