Honey and chilli chicken wings

Ingredients: 1 kg of large, meaty chicken wings, 1 walnut-sized piece of ginger, juice of half a lemon, 1 orange, 2-3 garlic cloves, 50ml mix of Worcestershire sauce and dark soy sauce, 100ml honey, 1 tbsp Univer hot mustard, 1 level tsp Univer Erős Pista, 3 tbsp oil, 1 bunch of parsley

1. Wash the chicken wings and remove any eventual feathers with a sharp knife, cut off the thin ends. Peel the ginger and grate or chop finely, mix with the lemon juice and let it rest. Wash the orange thoroughly then grate the zest making sure not to include the bitter white layer underneath. Press the garlic cloves.

2. Mix the ginger with the orange zest, garlic, Worcestershire and soy sauces, the honey, the hot mustard, Erős Pista and oil. Mix the chicken wings with this marinade in a bowl and massage it well into the meat. Let them rest in the fridge under cover for at least six hours, but preferably overnight.

3. Put them in a large baking tray and add the remaining marinade. Bake it for about 40 minutes in a pre-heated oven at medium-high heat (210 °C; or 190 °C in a fan-assisted oven). Bast the wings regularly with the marinade, which will thicken to a honey consistency. Sprinkle with finely chopped parsley when serving.