Black Garlic Glazed Chicken Wings

by Abby Allen & Rachel Lovell from Pipers Farm The Sustainable Meat Cookbook (Kyle Books)

Photography:  Matt Austin 

For us, wings make the perfect fodder for larger gatherings, when the greedy crowd descends and you need to satiate them quickly.  They can be made ahead of time and cooked quickly, leaving you time to focus on other, more complex outdoor cooker, or simply to enjoy a glass of wine in the sunshine with your guests.

Serves 4

Ingredients

1kg (2lb 4oz) chicken wings

Olive oil

1 tsp sesame seeds toasted

1 small bunch of coriander, leaves picked

Sea salt & freshly ground black pepper

Lime wedges, to serve

For the black garlic glaze

2 tbsp water

6 black garlic cloves, finely chopped

2 tbsp balsamic vinegar

2 tbsp honey

2 tbsp dark soy sauce

Method

Preheat the oven to 160C/325F/gas mark 3.

Drizzle the chicken wings with a little olive oil and season well with salt and pepper.  Place on a wide baking tray and gently roast in the oven for 30 minutes.

Meanwhile, prepare the black garlic glaze.  Place the water, black garlic, balsamic vinegar, honey and soy sauce in a small saucepan and simmer gently for a few minutes to form a glaze.

Remove the chicken wings from the oven and drain any fat that has rendered out of the wings as that will prevent the glaze from sticking.

Increase the oven temperature to 200C/400F/gas mark 6.

Pour the glaze over the chicken and return to the oven for 10 minutes, then turn the wings to ensure they cook evenly and return to the oven for a further 10 minutes, or until nicely glazed and golden.

Place the chicken on a platter, scatter with the sesame seeds and coriander and serve with the lime wedges.

Drinks tasted on air, alongside the dish:

https://harrogatebrewery.co.uk/core-range/nidd-mild/. https://wiperandtrue.com/products/tomorrow?variant=40354955526277