My Sticky Maple Chicken Wings are the ultimate dig-in-and-get-sticky party food! You think you're just going to have one and then all of a sudden you realise you've eaten half the bowl and you're getting evil stares from the rest of the room. And you have sticky glaze all up your face. Yeh, you should make these for sure!
Preheat the oven to 180c or equivalent. Line a large roasting tin.
Using sharp scissors, cut 700g Chicken Wings down the joint to create individual wings. (If required)
Add the cut wings to the lined tray. Liberally spray with the Oil Spray and sprinkle 1 tbsp Sea Salt Flakes over the wings. Use your hands to mix the wings so they are totally covered in the oil and salt.
Cook the wings for 20 minutes giving them a shake/turning the tray occasionally so they cook evenly.
Drain off the cooking liquor and leave the wings to cool a little. Discard or save any liquor for another purpose (gravy!).
Meanwhile make the glaze. Prepare 1 tbsp Fresh Thyme Leaves and add to a lidded container or large sandwich bag which is big enough to hold all the wings.
Add 3 tbsp Runny Honey, 2 tbsp Maple Syrup, 1 tsp Paprika and 2 tbsp Wholegrain Mustard to the bag or container.
Add the cooled wings and mix until the marinate thoroughly coats the wings. Leave the wings in the fridge for at least 4 hours, preferably overnight.
About an hour before wanting to serve, preheat the oven to 200c or equivalent.
Take the wings out of the fridge and add back to a smaller lined roasting pan. Once the oven is hot, add the wings and leave for 15 minutes.
Turn the wings over and return to the oven for a further 10 minutes.
Serve with plenty of kitchen roll for sticky fingers!