INGREDIENTS
2kg chicken wings
2 tsp olive oil
1 cup pureed fresh papaya (250g)
¼ cup packed brown sugar (60g)
½ cup fresh orange juice (125 ml)
2 tsp fresh lime juice
1 tsp fresh grated ginger
1 tsp chilli powder or smoked paprika
1 tsp sea salt
METHOD
1. Cut chicken wings into wingettes and
drumettes, discard tips (or buy wings which
have already been split into sections). Combine
all marinade ingredients in a large bowl and mix
well. Add wing sections and toss to coat.
2. Set wings aside for 30 mins to marinate. Preheat
oven to 200°C. Line two rimmed oven trays
with baking paper. Remove wings from bowl,
reserving marinade, and arrange in a single layer
– skin side up – over the prepared trays.
3. Bake 25-30 minutes, basting with the remaining
marinade twice during cooking. The wings are
done when they are sticky and golden, and the
meat separates easily when pulled.
4. Serve with coriander leaves, fresh papaya, and
citrus wedges.
TO GARNISH
• Fresh coriander leaves
• Fresh papaya
• Lemon and lime wedges
