Mowgli Sticky Wings
5m prep 45m cook 3h ready
Crispy, sweet, and sticky chicken wings with a rich, fruity, dark treacle finish. Marinated in a blend of date syrup, black treacle, spices, and dark rum, then roasted until golden brown.
Ingredients
- 4 tbsp date syrup
- 2 tbsp black treacle/molasses
- 3 clove garlic minced
- fresh root ginger peeled and grated
- 1 tsp garam masala
- 2 tsp ground cumin
- 1/2 tsp black mustard seeds
- 4 tsp dark rum
- lemon juice
- 2 tbsp white wine vinegar
- 1 tsp salt
- chicken wings
Nutrition (per serving, estimated)
Estimated based off 6 of 12 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 153 mg
- Iron: 1.53 mg
- Magnesium: 26.8 mg
- Phosphorus: 155 mg
- Potassium: 418 mg
- Zinc: 1.23 mg
Let's Prepare
Collect
Gather these ingredients - no prep needed yet.
- 4 tbsp date syrup
- 2 tbsp black treacle/molasses
- 1 tsp garam masala
- 2 tsp ground cumin
- 1/2 tsp black mustard seeds
- 4 tsp dark rum
- lemon juice
- 2 tbsp white wine vinegar
- 1 tsp salt
- chicken wings
Prepare
- Mince 3 clove garlic
- fresh root ginger, peeled and grated
Let's Cook
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Step 1.
In a large bowl, combine 4 tbsp date syrup, 2 tbsp black treacle/molasses, 3 minced garlic cloves, 1 peeled and grated 5cm piece of fresh ginger, 1 tsp garam masala, 2 tsp ground cumin, ½ tsp black mustard seeds, 4 tsp dark rum, juice of ½ lemon, 2 tbsp white wine vinegar, and 1 tsp salt. Whisk until well blended.
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Step 2.
Add 1kg/2lb 3oz chicken wings to the bowl and toss to coat evenly with the marinade. Cover the bowl with plastic wrap or a lid and refrigerate for at least 3 hours, or up to overnight for more flavor.
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Step 3.
Preheat your oven to 200°C/400°F/gas 6. Arrange the marinated wings in a single layer on a large roasting pan, spacing them apart. Roast for 40–45 minutes, turning the wings once halfway through, until they are cooked through, golden brown, and sticky. Remove from the oven and serve immediately.
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