Sticky chicken wings

Serves: 4-6

Preparation: 10 min

Marinating: 30 min

Cooking: 20 min

• 1 kg chicken wings

Marinade

• 250 ml (1 c) tomato sauce

• 125 ml (½ c) brown sugar

• 125 ml (½ c) Worcestershire sauce

• 125 ml (½ c) apple cider vinegar

• 5 ml (1 t) paprika

• 10 ml (2 t) chilli flakes

• 5 ml (1 t) salt

Dip

• 125 ml (½ c) buttermilk

• 125 ml (½ c) mayonnaise

• 125 ml (½ c) sour cream

• 45 ml (3 T) chives, finely chopped

• 45 ml (3 T) parsley, finely chopped

• 2,5 ml (½ t) mustard powder

• juice of ½ lemon

• salt and pepper to taste

Preheat oven to 200 °C and line a baking tray with foil.

1. Marinade: In a large bowl combine all the ingredients. Add the chicken wings, toss through to coat with the sauce and allow to marinate overnight or for 30 minutes.

2. Remove the chicken from the marinade and place on the prepared tray. Place in the oven and bake for 20 minutes or until sticky, basting regularly while turning the chicken.

3. Dip: Combine all the ingredients and mix well.

When the chicken wings are cooked, remove from the oven and serve with the dip.

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