Intro: Sticky Chicken Wings
Step 1: Ingredients:
550g (1.2lb) Chicken Wings (12-15pcs), cut into drumettes & flats
10 Tablespoons (100g/3.5oz) Ketchup
1 Tablespoon Honey
1 Tablespoon Worcestershire Sauce
½ Teaspoon Hot Sauce or Tabasco Sauce
1 Tablespoon Cornstarch
1 Teaspoon Salt
Pepper to Taste
Step 2: Directions:
Place the wings on a baking tray lined with baking paper or tin foil. Make sure there is an adequate space in between them.
Season each wing with salt, pepper and quite a generous amount of sweet paprika. Do this on both sides.
Bake in a preheated oven at 180C/356F for 20 minutes.
In a small sauce pan, combine ketchup + honey + Worcestershire sauce + Tabasco sauce. Dissolve the cornstarch in 2 tablespoons water and add to the sauce pan. Stir well. Bring to the boil and simmer for about 3 minutes or until the sauce has thickened (run a wooden spoon/spatula through the sauce. If it doesn’t fill the empty space you are good to go). Remove from the heat.
Once 20 minutes have passed, turn each wing over and coat with sticky sauce. Return in the oven.
Leave them in the oven for a further 15 minutes before turning each wing up-side down and coating them with the rest of the sauce. Bake for a further 10 minutes.
Enjoy while still warm!
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