Sticky Chicken

Sticky Chicken

A winner at any BBQ party. Sweet, sticky and absolutely finger-licking!
ServesPrep / Cooking TimeDifficulty
4 1hr 1

You can save time by making the sauce a day or two ahead of time - just pop into an airtight container and keep in the fridge until you are ready to use it

Tip:

Part cook the chicken and then finish on the BBQ. This will ensure that the meat is thoroughly cooked through, extremely important with any poultry dishes.

 

Ingredients

6 chicken wings and 6 thighs
1 tbsp olive oil for searing
30ml olive oil
1 clove garlic, crushed
25ml runny honey
25ml cold water
½ tsp salt
½ tsp cayenne pepper
1tsp English mustard powder
15ml Worcestershire sauce
1tsp Herb Provence
15ml white wine vinegar

Method

  • Preheat the oven to 190°C.
  • Using a large sautepan, pour in a tbsp of oil and heat the pan to a high temperature, then place the chicken pieces in and sear the outer skin on both sides,3- 4 minutes per side.
  • Put all the other ingredients into a bowl and blend together.
  • Pour the sauce over the chicken pieces in the sauté pan, ensuring that they are all well covered.
  • Now place the saute pan onto the hob and on a low to medium heat cook for approximately 25-30 minutes until the chicken is cooked through, golden brown and the sauce has thickened up.
  • Serve immediately with a side of sweet chilli slaw.
  • Reduce the heat and gently cook the chicken for 10 minutes.
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