Orange, Thyme, & Spice Chicken Wings

Source: ‘Sirocco: 'Fabulous Flavors from the Middle East’ - Sabrina Ghayour.

Servings: 4 people
  • 1,3 kilo chicken wings
  • 200 ml fresh orange juice
  • 6 tbsp orange marmalade
  • 4 heaping teaspoons dried thyme
  • 2 heaping teaspoons ground cinnamon
  • 1 heaping teaspoon turmeric
  • 1 tsp cayenne pepper
  • 2 large garlic cloves, minced
  • 3 tbsp olive oil
  • flaky sea salt and freshly ground black pepper
  1. Combine all ingredients except the chicken wings in a large bowl. Add the chicken wings to the bowl and season generously with salt and pepper. Using your hands, massage the marinade into the chicken wings, then cover the bowl with plastic wrap and refrigerate for at least 3 hours or, even better, overnight.

  2. When you are ready to cook, bring the chicken wings to room temperature. Preheat the oven to 200°C. Line a large baking sheet with foil and place the chicken wings on the prepared sheet (make sure to reserve the excess marinade).  Position the wings on the baking sheet in a single layer to ensure that the wings aren't overlapping each other. By the way........I had so many chicken wings on the baking sheet that mine did overlap a little (see picture).

  3. Roast the wings on the top rack of the oven for 25 minutes. Turn the chicken wings over and brush them with some of the reserved marinade. Continue to roast for another 15 minutes or until the chicken wings are deeply browned and cooked through. Keep in mind that the sweet marinade will make them blacken a little around the edges, which is perfectly OK.

  4. While the chicken is in the oven set a small saucepan over a high heat, pour in the leftover marinade and bring to a boil. Cook for a few minutes until reduced to a sauce-like consistency. If it becomes too thick, let it down with a tablespoon of water. Give the chicken wings a final brush with the cooked down marinade and serve immediately.