Tom Kerridge's maple and bourbon-glazed chicken wings
Fresh from his recent American road trip for new series Tom’s American Feast, Tom Kerridge makes Phillip and Holly a standout dish from the journey using our Willough-bee honey (from our bees' new home!)
1 tbsp butter
1 tbsp olive oil
1 small onion, finely grated
2 cloves garlic, finely chopped
200ml maple syrup (or 100ml maple syrup and 100ml honey)
10 dashes Tabasco hot sauce
2 tsp sweet smoked paprika
2 sprigs rosemary, finely chopped
½ tsp dried thyme
For the roast sweet potatoes
600g sweet potatoes, cut into 1 cm rounds
2 tbsp olive oil
1 tsp hot smoked paprika
1 tsp garlic granules
12 large chicken wings, tips removed and cut in half
Salt and freshly ground pepper
Your favourite hot sauce
Preheat oven to 220C, 200C fan, Gas 7
Heat the butter and olive oil in a medium sauté pan over a high heat. When the butter has melted, add the onion and cook for 3-4 minutes or until softened.
Add the garlic and cook for 2 minutes before adding the maple, Bourbon, Tabasco, sweet smoked paprika, rosemary and thyme. Cook for 7-8 minutes or until the liquid has reduced and thickened slightly.
Meanwhile place the sweet potatoes and oil into a large bowl. Sprinkle with the paprika and garlic granules. Season well with salt and pepper and mix well so that it’s all evenly coated.
Place the sweet potato onto a large flat oven tray, lined with a silicone mat.
Place the wings into a large bowl and season with salt and pepper. Add half the maple sauce and mix well. Place the wings on a silicone mat lined tray in a single layer.
Place both the sweet potatoes and wings into the oven and cook both for 20 minutes. Turn the wings over, return to the oven and cook for a further 15 minutes.
Meanwhile place the remaining maple glaze back onto the heat and cook for a further 5-8 minutes or until thickened.
Remove from the oven and brush the glaze over the wings and serve onto plates with the roasted sweet potatoes. Add some celery sticks to the plate and serve with your favourite hot sauce.