What you'll need6 chicken drumsticks6 chicken wingsFor the marinade 2 tbsp runny honey3cm piece of ginger, peeled and grated1.5 tsp Chinese 5-spice2 tsp soy sauce3 tbsp orange marmalade½ tsp orange zest1 tbsp sesame oilTime: 30 mins Serves: 12 MethodFirstStart things off by making the marinade. It’s always best
What you'll need
- 6 chicken drumsticks
- 6 chicken wings
For the marinade
- 2 tbsp runny honey
- 3cm piece of ginger, peeled and grated
- 1.5 tsp Chinese 5-spice
- 2 tsp soy sauce
- 3 tbsp orange marmalade
- ½ tsp orange zest
- 1 tbsp sesame oil
Time: 30 mins
Start things off by making the marinade. It’s always best to do this the day before, so your meat has plenty of time to take on all those lovely flavours overnight. This marinade couldn’t be simpler - you just need to mix together all of the ingredients in a bowl, and add a bit of extra vegetable oil if you find it not runny enough.
Chuck the chicken wings into bowl, followed by the chicken drumsticks which need to be slashed a few times with a very sharp knife. Coat well with the marinade, and leave to sit for at least two hours (preferably overnight).
Cook the chicken wings and drumsticks on your barbecue for at least twenty minutes, making sure you brush the meat with any leftover marinade as it cooks. You can also cook it in the oven for 50 minutes at 200C. Serve very hot with some crusty bread and a fresh green salad. Perfection!
This recipe will go brilliantly with the easy-to-drink Swinney 'Tirra Lirra' White Blend 2016. These two should be a winning combo!
There you have it -- a special recipe for Sticky Wings and Drumsticks!
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