20 chicken wings
8 garlic cloves, crushed
2 tbsp of runny honey
2 tbsp of creamy Dijon mustard
2 tbsp of light Soya sauce
2 tbls of Peanut Butter
Dash of Tabasco sauce
Juice of ½ a lemon
4 tbsp of olive oil
2 tsp of salt
1 tsp of black pepper

METHOD

The chicken
Cut the first joint of each chicken wing and discard wing tips. Holding small end of second joint, cut, scrape and push meat down to thick end. Pull skin & meat over end of bone with fingers to resemble baby drumsticks. Cut off knuckle end with scissors or knife.

The Sauce

Combine garlic, honey, mustard, soya sauce, lemon, oil, peanut butter, Tabasco and salt and pepper in a non-metallic bowl. Add chicken & toss to coat each piece well. Cover & refrigerate for at heat 1 hour.

Preheat oven to 180'c/ Gas 4.
Place chicken on a wire rack set over an oven tray. Bake until chicken is browned and cooked through, approx 35 min.

Serve hot.

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