Sticky Marmalade Chicken Wings with Spring Salad

It's game on this weekend and our in-house chef has come up with the perfect meal to eat while you're watching any kind of final. The tangy, citrusy marmalade makes these sticky wings fruity without being too sweet, and the salad adds a burst of astringency to balance the meal.

Prep time: 10 mins  

Cooking time: 2½ hrs 

Serves 4 

Ingredients 

• 1.5-1.8kg chicken wings  
• ½ cup fruit marmalade 
• 2 tbsp Dijon mustard  
• 1 lemon  
• ½ coriander bunch 

Pantry 

• 2 tbsp red wine vinegar  
• 1 tbsp olive oil 

METHOD  

1. Preheat the oven to 160°C. 
2. Wash, pick and finely chop the coriander reserving some whole leaves for garnishing. 
3. Place the marmalade, Dijon mustard, zest of ½ a lemon, olive oil, vinegar and half of the coriander into a bowl. Mix well with a whisk and add the chicken wings. Toss through and marinate for at least 2 hrs or overnight if possible. 
4. Spread the chicken wings on a large baking tray lined with baking paper. Make sure they are well spaced and use two trays if needed. 
5. Place the wings in the oven and cook for 1½ hrs, then turn and place back in the oven for 1hr or until golden brown, tender and caramelised.  
6. Remove the wings from the oven, squeeze the juice of half a lemon over them and toss with the sticky glaze. Garnish with reserved coriander and lemon wedges. 

CHEF'S NOTE 

We used Beerenberg Australian Orange Marmalade - a great, Aussie made product. Serve hot with peanuts and your drink of preference. 

READY TO COOK

Let us lighten the load! You can buy this recipe as a Ready to Cook Meal Kit here