Ingredients
1/2 cup tomato sauce*
2/3 cup Barbecue sauce*
4 tsp Worcestershire sauce
1/2 cup brown sugar
4 tsp smoked paprika
1.5 kg chicken wings
to serve – frozen potato wedges, fries, pieces
* optional – 1/2 cup seasame seeds
Method
1.Whisk tomato sauce, barbeque sauce, Worcestershire sauce, brown sugar, paprika (and if you like, sesame seeds) in a small glass jug or bowl.
2. Place chicken wings in a large glass bowl.
3. Pour marinade over the top, and mix thoroughly.
4. Transfer to a shallow glass rectangular dish and refrigerate the chicken wings overnight for the best result, but, at least for 2 hrs. This will ensure that all the chicken wings are sitting in marinade, and become tender during the refrigeration period.
5. Preheat oven to 180C.
6. Line baking trays with baking paper. Place chicken in a single layer on the baking trays, with bottomside up, and space between each chicken wing, to allow for even cooking for each wing. Do not crowd the baking tray, use as many trays as you need!
7. Cook for 1 hr, turning once. When you turn it, the top side of the wing will be up, and crsip up nicely!
8. Potatoes – should be able to be placed in the oven and cooked at the same time as the wings. I know most frozen potatoe products need a 220C oven for half the time – but – i think this will work – will find out tomorrow (cooking this again for Sun meal)
* Try tomato ketchup and smokey barbeque sauces, as this gives a richer, deeper flavour.
