Method

In a bowl, combine the marinade ingredients and whisk until smooth.

Put the chicken wings into a sealable container or into a Ziploc bag, pour over the marinade and leave for at least an hour in the fridge. The longer you leave it, however, the better the flavour will be.

When your chicken is nicely marinated, preheat the oven to 220 ºC with the grill setting on.

Remove the wings from the marinade (set the marinade aside for use later), place in a roasting tray and roast for about 30-40 minutes, or until the meat is cooked through and the glaze has caramelised nicely. Keep an eye on the marinade though and check it every 10 minutes or so to ensure it doesn’t burn. If it looks like it’s getting a little dark before the meat is cooked, simply lower the oven temperature and allow it to finish cooking.

Pour the leftover marinade into a small saucepan and reduce over a medium to high heat until thick and sticky. Use this to baste the chicken wings as they cook.

Once cooked, remove from the oven and sprinkle with the tiniest pinch of salt. Arrange on a plate or platter so that the wings resemble spooky bats and serve as a canapé or starter.

Note: you can use this marinade on an entire chicken or even chicken portions. You can also cook these on the braai.