Sticky Balsamic Vinegar, Honey and Garlic Chicken Wings With Lime Dip

What is it with males and eating with their fingers?

Another favourite of the boys with extra dipping sauce on the side and some Cajun wedges.

These are oven baked but they work very well on the barbecue too.

Serves 4.

Ingredients

40mls balsamic vinegar

40mls oil

20mls runny honey

3-4 cloves garlic, crushed

salt and pepper

1.2 kg chicken wings, tips removed, cut in two

Lime Dipping Sauce

1 lime, juiced

1/2 teaspoon Dijon mustard

200mls sour cream

10g chopped fresh chives

salt and pepper

Method

Combine the vinegar, oil, honey, garlic, salt, pepper and chicken in a bowl, allow to marinade for a few hours if you have time.

Preheat the oven to180 degrees Centigrade.

Line two baking sheets with baking parchment and divide the wings between the two sheets. Reserve the excess marinade.

Bake for twenty mins and baste with the remaining marinade.

Bake for another 15mins, brush the wings with the juices on the trays.

Bake for a further 5-10 mins until fully cooked and the skin is crispy.

Allow to cool a little before serving.

To make the dip, whisk the juice and mustard in a bowl, whisk in the sour cream and chives, taste and season.

Serve the dip drizzled over the chicken with any extra in a bowl  on the side.

Cheese and Chive Scones

One of my favourite scone recipes, these are lovely with a bowl of soup or hot out the oven with butter spread in them.

They are also a super option in the boys lunch boxes instead of a sandwich. The scones freeze well so I just pop a frozen scone into their boxes, knowing it will be defrosted by the time they get to lunch.

Makes 12-14 scones.

Ingredients

450g plain flour

2 tablespoons baking powder

110g butter, cubed

pinch of salt

150g cheese, grated

25g fresh chives, snipped

300mls buttermilk

1 egg, beaten

Method

Preheat the oven to 210degrees Centigrade. Line a baking sheet with baking parchment.

In a large bowl, combine the flour and baking powder.

Add the butter and, using your finger tips, rub the butter in until the mixture resembles breadcrumbs.

Add the cheese and chives and mix through.

Add the buttermilk and combine gently to form a dough.

Tip the dough onto a floured work surface, gently use your hands to flatten.

Take the cutter and cut out your scones, once there is no more space to cut, reform the dough and cut again, repeat until all of the dough is used.

Place on the baking sheet and brush with the beaten egg.

Bake for 7-10 mins until golden. Allow to cool on a wire rack.