I love fried chicken wings but in the week it’s easier to bake them and this is my go-to recipe. The kids love food that gets them messy so I put out plenty of napkins and serve the wings alongside wedges and finger veggies like cucumber, carrots and pepper. The sweetness of the pineapple is a big hit with the kids and if I’m making a grown up batch I add a good pinch of chilli powder to the rub.
Certain spices contain chemical compounds that aid brain function and repair. The post-baby brain works extremely hard and spices help support the changes that happen.
INGREDIENTS
Serves 2 Adults & 2 Kids
750g chicken wings
thumb-sized piece of ginger
2 garlic cloves
60g muscavado sugar
100ml pineapple juice
60g tomato puree
60ml soy sauce
25ml malt vinegar
3 tsp paprika (unsmoked)
1 tsp salt
- Peel and grate the ginger and garlic then tip into a small saucepan. Add the sugar, tomato puree, pineapple juice, soy sauce and vinegar to the pan then gently boil (small bubbles) for 5 minutes then leave to cool.
- Put the paprika and salt into a bowl and mix then dry the chicken wings and toss in the mixture rubbing the seasonings into the nooks and crannies. Pour most of the cooled marinade over the wings (keep a little back to serve with the cooked wings) then leave in the fridge for 1 to 8 hours.
- Pre-heat the oven to 220° (200° Fan). Line a baking sheet with baking paper and arrange the wings on the tray then bake for 25 minutes. Carefully tip the excess liquor into a bowl then put the tray back into the oven for 5 minutes. Serve the wings with lime wedges for extra zing.
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