Finger-lickin’ good Sticky, Crispy Chicken Wings. These flavour-packed wings are a party dish your friends won’t want to miss out on. A balance of sweet, fresh and crispiness + the benefits of Chicken Bone Broth for immunity, energy and gut wellbeing with zinc and B vitamins. Serve this up & impress your buds (& their taste buds).
Preheat oven to 425°F, then line two rimmed baking trays with baking paper.
Place two cooking racks onto the trays, then brush with olive oil.
Cut chicken wings into flats and drums by cutting where the joint is connected in the middle of the two pieces (you can also buy this separated in some supermarkets/butchers).
Place the baking powder, Chicken Bone Broth, spices, salt, and pepper into a bowl, mix together to combine.
Pat the chicken dry, then add to the spice mixture, toss to coat.
Arrange the wings on the wire racks spaced a little apart, then bake for 50 minutes, turning every 20 minutes (leaving 10 minutes for the last turn).
Meanwhile, in a small saucepan, fry the garlic and ginger for about two minutes, stirring, then add the rest of the glaze ingredients and cook for another minute.
Remove wings from the oven, then brush on the glaze on both sides, place back in the oven for five minutes.
To serve, scatter over sesame seeds and chopped cilantro. Serve with some leafy greens.
Preheat oven to 220°C then line two rimmed baking trays with baking paper. Place two cooking racks onto the trays then brush with olive oil
Cut chicken wings into flats and drums by cutting where the joint is connect in the middle of the two pieces (you can also buy this separated in some supermarkets/butchers)
Place the baking powder, Chicken Bone Broth, spices, salt and pepper into a bowl, mix together to combine
Pat the chicken dry then add to the spice mixture, toss to coat
Arrange the wings on the wire racks the spaced a little apart then bake for 50 minutes, turning every 20 minutes (leaving 10 minutes for the last turn)
Meanwhile in a small saucepan fry the garlic and ginger for about two minutes, stirring then add the rest of the glaze ingredients and cook for another minute
Remove wings from the oven, then brush on the glaze on both sides, place back in the oven for five minutes
To serve scatter over sesame seeds and chopped coriander. Serve with some leafy greens
Sticky, Crispy Chicken Wings
with Chicken Bone Broth
Easy peasy
4-6
2 hours
Finger-lickin’ good Sticky, Crispy Chicken Wings. These flavour-packed wings are a party dish your friends won’t want to miss out on. A balance of sweet, fresh and crispiness + the benefits of Chicken Bone Broth for immunity, energy and gut wellbeing with zinc and B vitamins. Serve this up & impress your buds (& their taste buds).
Preheat oven to 425°F, then line two rimmed baking trays with baking paper.
Place two cooking racks onto the trays, then brush with olive oil.
Cut chicken wings into flats and drums by cutting where the joint is connected in the middle of the two pieces (you can also buy this separated in some supermarkets/butchers).
Place the baking powder, Chicken Bone Broth, spices, salt, and pepper into a bowl, mix together to combine.
Pat the chicken dry, then add to the spice mixture, toss to coat.
Arrange the wings on the wire racks spaced a little apart, then bake for 50 minutes, turning every 20 minutes (leaving 10 minutes for the last turn).
Meanwhile, in a small saucepan, fry the garlic and ginger for about two minutes, stirring, then add the rest of the glaze ingredients and cook for another minute.
Remove wings from the oven, then brush on the glaze on both sides, place back in the oven for five minutes.
To serve, scatter over sesame seeds and chopped cilantro. Serve with some leafy greens.
Preheat oven to 220°C then line two rimmed baking trays with baking paper. Place two cooking racks onto the trays then brush with olive oil
Cut chicken wings into flats and drums by cutting where the joint is connect in the middle of the two pieces (you can also buy this separated in some supermarkets/butchers)
Place the baking powder, Chicken Bone Broth, spices, salt and pepper into a bowl, mix together to combine
Pat the chicken dry then add to the spice mixture, toss to coat
Arrange the wings on the wire racks the spaced a little apart then bake for 50 minutes, turning every 20 minutes (leaving 10 minutes for the last turn)
Meanwhile in a small saucepan fry the garlic and ginger for about two minutes, stirring then add the rest of the glaze ingredients and cook for another minute
Remove wings from the oven, then brush on the glaze on both sides, place back in the oven for five minutes
To serve scatter over sesame seeds and chopped coriander. Serve with some leafy greens
