Sometimes, getting in a mess with finger food can make it all the more fun! These tasty chicken wings are the spicy, succulent kind that you won’t be able to stop yourself from going back for more. They’re smothered in a beautiful butter and the sweetness from the balsamic is just the icing on the glaze…
Ingredients 20-30 chicken wing halves
- A pack of chicken wings (usually around 14 whole or 28 or so halves)
- 100g soft salted butter
- 1 large red chilli
- 1 heaped tsp smoked paprika
- 1 large clove of garlic
- 1 tsp onion salt
- a generous grinding of black pepper
- A bottle of balsamic glaze
- Preheat the oven to gas mark 4/180°C/350°F.
- Blend together the butter, chilli, smoked paprika and onion salt to make the marinade.
- If you have large chicken wings then use a sharp knife to cut in between the joint to separate the wingette from the drumette. Then finally remove the tip of the wing from the wingette which will now leave you with two perfect types of chicken wings that you usually see in your local restaurant or takeaway.
- Coat the wings in the butter marinade and then place on a shallow tray, make sure the wings are not touching each other. Cook for 45 minutes, taking out every 10 minutes to baste in more of the butter.
- Plate up and garnish with some balsamic glaze!