This tasty barbecue marinade works great with chicken, while the kick of vinegar adds a tantalisingly tangy finish.
- 2 tablespoons Sarson’s vinegar
- 2 tablespoons tomato purée
- 2 tablespoons runny honey
- 4 tablespoons soy sauce
- 1 teaspoon French mustard
- A twist of sea salt and black pepper
- 800g chicken wings, tips removed, cut into two
Method1 Mix together the vinegar, tomato puree, honey, soy sauce and French mustard. Pour over the chicken wings and leave to marinate for up to 24 hours. You can also pour the marinade straight over.
2 Preheat the oven to 220C/200C fan/gas 7. Line a baking tray with foil. Tip the chicken wings onto the tray, along with all the marinade.
3 Bake for 20 minutes then flip the wings over with a pair of tongues and bake for a further 10 minutes. Serve straight away.(30 minutes cooking for chicken wings/40 minutes total cooking time for drumsticks/thighs.)
Prep Time15 mins - plus 24 hours for marinade
Cook Time30-40 mins
Nutrition InformationServes 4
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Copyright: Jack Daniels
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