Reduced Salt Garlic & Herb Seasoning, Sticky Marinade, Chicken Spice
You will need
chopping board
sharp knife
table knife
medium size mixing bowl
tablespoon
oven proof dish
heavy duty foil
12 chicken wings
Ina Paarman’s Chicken Spice
½ cup (125 ml) Ina Paarman’s Sticky Marinade
1 short French loaf
¼ cup (60 g) real butter, at room temperature
1½ t (7,5 ml) Ina Paarman’s Reduced Salt Garlic & Herb Seasoning
2 T (30 ml) olive or canola oil
Method
Chicken
Adjust the oven rack to the middle position. Preheat oven to 180°.
Using a chopping board, stand each wing upright on the elbow joint and cut into the bend with a sharp knife to separate each wing, at the joint, into two portions. Place into a medium size mixing bowl.
Toss the wings with Chicken Spice and the Sticky Marinade. Dish into an ovenproof dish, turning the best sides up. Bake uncovered for about 45 minutes to 1 hour, until sticky and brown
Garlic and herb bread
Slice the bread ± 1½ cm thick. Cut right through into slices. On a chopping board mash the butter with the flat side of a knife. Mash in the Garlic & Herb Seasoning and the oil until you have a smooth spread. Spread the sliced bread with the butter, put it back into the loaf shape and wrap it tightly in foil. Bake at 180°C for the last 15 – 20 minutes with the chicken. Serve hot.
