- 15ml - balsamic vinegar
- 60ml - apricot jam
- 10ml - Tabasco or chilli sauce
- 500g - chicken wings
- - salt and freshly ground pepper
- 1 - garlic clove, crushed
Cut off the wing tip of each wing and set aside (you can freeze these for stock).
Season winglet with salt and pepper.
Put on a roasting tray and roast for 25 minutes.
Put the rest of the ingredients in a small pan and heat.
Season with pepper.
Remove the wings and brush all over with the glaze. Roast for another 15-20 minutes, glazing every 5 minutes, until sticky and done.