Marmite wings

Look! I made these golden wings!

They were really succulent and tasty! Little bro gave it a 8.2/10. Not bad for my first attempt!

And here's the recipe, which I saved from last week's Sunday Times, complete with my comments in brackets :)

INGREDIENTS
12 chicken wings
2 Tbs sesame oil
2 Tbs Marmite or Bovril
3 Tbs oyster sauce
3 Tbs honey
2 cloves garlic, roughly chopped

METHOD
1. Wash the chicken wings under running water, pat dry with paper towels. Using a sharp knife or kitchen sheares, cut the wings into three parts: drummette, flat (middle part of the wing) and wing tip. Save the wing tips for making chicken stock. Place the drummettes and flats in a resealable plastic bag. (I cheated by buying mid joints from Cold Storage - about $5.50 for 10 pcs, hence no chopping required.)

2. Mix the other ingredients thoroughly in a glass jar or bowl. Pour the marinade into the bag, making sure every piece of chicken is coated. Press all the air out of the bag, seal and leave to marinate in the fridge overnight. (I did not have sesame oil and substituted with olive oil but I think sesame oil would have been perfect!)

3. Preheat oven to 180 deg C. Line a baking tray with baking paper or aluminium foil and place a metal rack over it.

4. Scrape as much of the marinade off the chicken as possible - a teaspoon is useful here (the marinade was quite watery so I didn't have to scrape) - and place the pieces on the rack. Set aside until the oven is at the right temperature. (It took about 5 min.)

5. Bake the wings for 18 to 22 minutes (depending on the size). They should be a deep brown but not burnt. If doing in 2 batches, do a tray of all drummettes (they will take 20 to 22 minutes), then a tray of all flats (they will take 18 to 20 minutes). Let cool 5 minutes before serving. (I ate 1 pc within 3 minutes.)

Serve four as a snack.