1.5 kg (3 lb) chicken wings
60 ml (4 tbsp) tomato sauce
2.5 g (1/2 tsp) garlic powder
2.5 g (1/2 tsp) onion powder
pinch ground ginger
pinch cayenne
100 ml (4 fl oz) white wine
60 ml (4 tbsp) honey
60 ml (4 tbsp) apricot jam
30 ml (2 tbsp) peach jam
60 ml (4 tbsp) tomato sauce
2.5 g (1/2 tsp) garlic powder
2.5 g (1/2 tsp) onion powder
pinch ground ginger
pinch cayenne
100 ml (4 fl oz) white wine
60 ml (4 tbsp) honey
60 ml (4 tbsp) apricot jam
30 ml (2 tbsp) peach jam
method
1. Preheat the oven to 190°C (375°F) Gas 5.
2. Cut the tips from the wings (discard or save them for stock).
3. Spread the chicken wings in one layer in a large greased pan. Bake for 30 minutes.
4. Meanwhile, mix together the tomato sauce, garlic powder, onion powder, ginger, cayenne pepper and wine in a small bowl.
5. Spoon the mixture over the chicken wings and bake for a further 30 minutes.
6. While the wings are cooking, mix together the honey, apricot and peach jams in a small bowl.
7. Brush the glaze over the chicken wings.
8. Raise the heat to 205°C (400°F) Gas 6 and bake for a further 10 to 15 minutes, or until the wings are golden and glazed.
2. Cut the tips from the wings (discard or save them for stock).
3. Spread the chicken wings in one layer in a large greased pan. Bake for 30 minutes.
4. Meanwhile, mix together the tomato sauce, garlic powder, onion powder, ginger, cayenne pepper and wine in a small bowl.
5. Spoon the mixture over the chicken wings and bake for a further 30 minutes.
6. While the wings are cooking, mix together the honey, apricot and peach jams in a small bowl.
7. Brush the glaze over the chicken wings.
8. Raise the heat to 205°C (400°F) Gas 6 and bake for a further 10 to 15 minutes, or until the wings are golden and glazed.
serving amount
serves 8
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