Sweet and sticky chicken wings from The Kitchen Diaries I: A Year in the Kitchen with Nigel Slater (page 323) by Nigel Slater

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Notes about this recipe

  • joneshayley on January 21, 2019

    Very nice, the lemon comes through well.

  • lils74 on October 14, 2017

    Cooked these for dinner tonight - delicious and I was not disappointed, which is something I love about Slater's recipes, they have usually always delivered for me. Having said that, I did make a few tweaks. Unfortunately I had no lemons to hand, so used the recommended amount of orange juice plus about a teaspoon of apple cider vinegar for zing. I mixed the sauce in the pan, then added the chicken wings. The sauce was quite runny and didn't coat it well, so I turned the wings often during the early cooking stages and spooned over the sauce when I did so. After a while I just let it be, turning them at the end as the recipe suggests so they can get dark all over. I recommend removing them from the pan or loosening them while they are still hot so they don't stick to the base of the baking pan as they cool. Really enjoyed this and will be trying it again when I have some lemons. A quick and easy supper or snack.

  • Emily Hope on December 06, 2010

    These were pretty good, but not quite "sweet and sticky" enough for us, even with an addition of extra honey to the sauce. I tossed the wings in sauce, held back what didn't adhere, and basted with the extra sauce as the wings cooked. Use foil in the baking pan--the sauce that dripped off of the wings onto the foil was burned to a crisp by the time the wings were done.

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