These Carlow chicken wings are juicy and satisfying enough to serve 2 or 3 per person with a good salad and rice or pasta alongside, for a quick and thrifty weekday supper. The speedy little marinade is a great way to use up the ends of marmalade jars and aging grain mustard before you restock with a lovely little pot from Dalkey! Gauge the saltiness depending on how strong the soy sauce is you are using and add chilli or garlic if you want to add even more oomph.
Carlow free range chicken wings
1 tablespoon Graham Wholegrain mustard
1 tablespoon Thai Gold light soy sauce
1 tablespoon Ciara’s Pantry chunky orange marmalade
1 tablespoon olive oil or rapeseed oil
Pre heat the oven to 180c.
Mix all the ingredients together in a large mixing bowl then add the wings and stir (or use your hands) lightly, making sure they are well covered.
Spread on a roasting tin or baking sheet lined with foil and cook for 30 minutes or so, turning a couple of times, until the chicken is sticky, golden and cooked through. Serve immediately with crunchy lettuce leaves and steamed rice.
Photography by Marta Miklinska. Food Styling by Trish Deseine.