Japanese chicken wings baked

In a large bowl, mix together the garlic, olive oil, cider vinegar, paprika, Worcestershire sauce, celery japanese chicken wings baked, hot sauce, honey and a couple of cracks of black pepper. Add the chicken wings and toss around to make sure they’re fully covered in the marinade.

If you have time, leave the wings to marinate for a couple of hrs in the fridge or ideally overnight. Drain and reserve the marinade, then spread the wings out on a very large baking tray. Bake for 30 mins, then pour off the excess oil, add the reserved marinade and toss well. Return to the oven and cook for a further 30 mins, tossing a few times to coat in the glaze as they cook. They should be sticky and glazed with most of the marinade evaporated. This website is published by Immediate Media Company Limited under licence from BBC Studios Distribution. For the printed character, see Quotation mark.

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