Chicken Wings and Drumstick Glazes

Chicken Wings (2)

Chicken Wings and Drumsticks are  versatile  with all glazes easy to prepare.

Perfect as a starter at a bbq gathering or as a meal when combined with a salad*.

Sweet Chilli

1/3 cup soy sauce (gf)

¼ cup sweet chilli sauce

1 teaspoon sesame oil

3 cm ginger, peeled and finely grated

2 cloves garlic, crushed

Sticky Orange

2/3 cup orange marmalade or plum jam

2 teaspoons dijon mustard (gf)

¼ cup chicken stock

2 cloves garlic, crushed

BBQ Chilli

½ cup tomato chutney

1 lime juice and finely grated rind

1 tablespoon sweet chilli sauce

Sticky and Sweet

½ cup apricot conserve

3 tablespoons Dijon mustard (gf)

2 tablespoons Worcestershire sauce (gf)

1 teaspoon ground cumin

Maple Glaze

2/3 cup tomato sauce

1 tablespoon gf soy

1 tablespoon maple syrup

1 teaspoon sesame oil

Vietnamese Glaze

2 spring onions, bruised and chopped

2 stalks lemon grass, finely chopped

1 tablespoon fish sauce

1 teaspoon oyster sauce

1 teaspoon white sugar

1 tablespoon honey

½ teaspoon pepper

3 tablespoons vegetable oil

Method

Combine ingredients and marinade chicken wings or drumsticks for 2 – 4 hours.

For glazes with jams, combine ingredients in a small saucepan and heat until smooth.

Place chicken on baking rack (sprayed with oil) over an oven tray lined with baking paper or a disposable alfoil tray.  Every 10 minutes brush chicken before turning, with marinade. Cook in 180 C oven for 40 – 50 minutes.

*Seeded Apple Slaw 

Combine in a bowl : 1 1/2  cups finely shredded cabbage, 1 apple grated, 2 tablespoons mayonnaise (gf) 1 tablespoon lemon juice, 2 tablespoons roasted sunflower seeds, 2 tablespoons pepitas