Makes about 1 kg of wings (ask the butcher to separate them)
Marinade Ingredients: (which will then become an excellent glaze):
1/2 cup Kinneret Farm silan
2 tbsp tomato paste
3 tbsp soy sauce
1 level tsp mustard
1/3 cup orange juice
A dash of black pepper
Optional (for adventurous types): A bit of dried mint or cinnamon
In the same tray you’ll use for baking, soak the wings in the marinade for at least 2 hours (overnight works well). If you haven’t planned ahead, don’t worry – even without soaking, the results will be delicious.
- Cover the tray well and bake for 20 minutes at 200°C in a preheated oven.
- Reduce the heat to 150°C and bake for an additional half an hour.
- At this point, the inside of the wings should be tender and all that’s left is to reduce the sauce until it becomes a glaze. Uncover the tray and return it to the oven. Those willing to go the extra mile may want to turn over the wings as soon as one side has turned a nice color.
- After about 30 minutes, the glaze should be thick and the wings will have caramelized.