Gold Glazed Chicken Wings

This recipe takes time to let the marinade sink in to get best results, so if you can do the marinade in the morning and leave it in the fridge all day you won't regret it, but if you do it all last minute it will still be delicious.

Prep time: 10 minutes + 2 or more hours marinading time for the chicken + 10 minutes for the rest of the meal

Cooking time: 45-60 minutes

Feeds: 2-3 adults and 1-2 children.

Ingredients:

For the chicken

• 1kg big tray of chicken wing nibbles. We use the free range trays from ALDI cos they're cheap and have a good amount of meat on them. You could also use chicken thigh cut into two finger thick strips or chicken skewers.

• 2 teaspoons fresh grated ginger or ginger paste

• 2 teaspoons fresh garlic paste or from a jar

• 1/2 lemon rind grated

• 1/2 teaspoon mixed italian herbs or dried parsley (could also use fresh parsley depending what you have)

• 2 teaspoons of smoked paprika

• 2 teaspoons of tumeric

• 1 teaspoon garlic powder

• 1/2 teaspoon of ground white pepper

• 2 cups of plain greek yoghurt

For the rest of the meal

We did it with mashed potato and salad but you could have it with anything really. Other suggestions include:

• Rice with steamed green veg

• Plain butter pasta spirals on the side with tomato wedges and cucumber (basically a deconstructed pasta salad)

• Chips or wedges with some variety of veg that your child might consume

Method

For the chicken

1. Add all dry spices, the garlic, ginger, lemon rind and yoghurt to a big mixing bowl. Stir until it's all mixed through and is a uniform consistency and colour.

2. Add the chicken wings to the mixing bowl and stir them through until thoroughly coated with the marinade. You want it to be pretty wet and juicy, if there's not quite enough marinade to cover the chicken then add a bit more yoghurt.

3. Leave it to sit in the fridge for as long as you can.

4. Spread the chicken wings and the full bowl of marinade in a baking dish. You want the wings to have a little bit of space around each one so they're not laying on top of each other. This will help them cook evenly and more quickly. Spread the rest of the marinade from the bowl over the top of the chicken, don't leave any behind, it's the gold right there.

5. My air fryer/oven takes longer than most others so you may need to adjust the time on your cook but for mine I did 25 minutes on 180 degrees on air fry setting (which is really more a bake setting), then turned them over and did another 20 minutes. It should be slightly crispy on the edges on both sides and the marinade still quite wet.

Tips and Tricks

• I cover my mixing bowl with a dinner plate instead of gladwrap because I'm trying to reduce plastic and buy less things.

• I buy a big stick of ginger when it's on special and grate it up and put it in ice cube trays with a bit of water and freeze it. Then when I want some ginger i just defrost a cube or two from my freezer stash.

• Plain butter pasta has a tonne of fancy recipes on the internet, I don't mean anything like those really though you could get fancy if you want. I mean literally just some spirals, a couple of chunks of butter melted through maybe with some pepper on top. It's an easy and tasty way to bulk out your meal with some carbs. You can make it more or less nutritious depending on how much energy and time you have.