Spicy Honey Chicken Wings

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  • 20 chicken wings (about 800 g – 1 kg)
  • 250 ml (1 C) prepared barbeque sauce
  • 125 ml (½ C) honey
  • 125 ml (½ C) Rhodes Tomato Puree
  • 2.5 – 5 ml (½ – 1 t) cayenne pepper
  • salt to taste
  • to serve: chopped spring onions


  1. Trim each chicken wing; firstly discard the tip and then cut the wing through the joint to make 2 pieces.
  2. Place the pieces into a large bowl.
  3. Whisk the barbeque sauce, the honey and the Rhodes Tomato Puree together.
  4. Season to taste with the salt and the cayenne pepper.
  5. Pour the marinade over the chicken wings and toss to coat.
  6. Cover with plastic wrap and refrigerate overnight.
  7. Remove the chicken wings from the marinade and place on a baking tray lined with baking paper.
  8. Bake in an oven preheated to 190˚C and bake for 20 minutes, turning once, or until the chicken wings are baked through.
  9. Heat the remaining marinade in a small saucepan and simmer until thickened.
  10. Remove the chicken wings from the oven and baste with marinade.
  11. Bake for a further 5 minutes or until crisp.
  12. Serve hot, sprinkled with the spring onions.
Cooking Tip

Serve any remaining marinade on the side for dipping. Allow extra time for cooking if keeping the chicken wings whole.


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