Right.. while ive been noodling onthe net ive also been cooking and having just scoffed some sharing my latest 'Fakeaway' with you.
Hopefully useful for those of you at home with a houseful of ravenous kids these Easter hols (but maybe too good for them!!) Great for grown-ups also.
I give you ....
Laska's Almost-could-be-at-Nando's ' Barbecue Chicken Wings! (MUCH cheaper and loads more for your money)
Packet of preferably reduced-for-quick-sale chicken wings ( I had two! some are to be eaten cold and shared with DS)
Marinade (enough for 2 large pcks of wings)
1 tbsp Marmite
1 tbsp English mustard (out of a jar)
1½ tsp smoked paprika (or ordinary paprika is fine)
2 tbsp tomato ketchup
2 tbsp dark muscovado sugar
good grind of black pepper
Optional extras:
Splash of chilli if you like hot
(if you have any smoke flavour, a splash of that is also good)
Mix all marinade in large bowl , dump in wings and stir to coat..using hands is easier but messy .. leave for 4 hours or overnight in fridge .(longer the better)
Line a baking tray with foil (v. important so you dont have to chisel them off
) and oil it , (or if you have a cake rack or something like, you can put on the tray and dont need to oil the foil)
Put on your chicken wings, (save the rest of the marinade)
Cover wings loosley in more foil and bake covered for 30 mins at 200deg,
Put the rest of the marinade into bowl with a little water in microwave or saucepan and bring to boil (because this has raw chicken juices in and you are going to use it as a baste)
Aftre 30mins take off foil on wings , baste with more cooked marinade and return to oven for 10 mins , They will start to look a bit black on edges..
Turn over wings, baste again and back into oven for another 10 mins..
Scoff. with lots of kitchen roll..
Also great on ribs (in which case you cook then in oven for 150C. Cover the dish tightly with foil and cook for about 2½ hours until tender, basting once or twice during this time, and removing the foil for the last 15 minutes)
Great on a BBQ also ., but put wings (or ribs on after first cooking) bast and given them th efinal cook until caramelised..
(This recipe nicked from here and changed to chicken... I made her pork ribs also last summer .. They are fabby..