In a huge bowl, combine as one the garlic, olive oil, juice vinegar, paprika, Worcestershire sauce, celery salt, hot sauce, honey and two or three breaks of dark pepper. Add the chicken wings and throw around to ensure they’re completely canvassed in the marinade. In the event that you have time, pass on the wings to marinate for two or three hrs in the ice chest or in a perfect world short-term.
Heat stove to 180C/160C fan/gas 4. Channel and save the marinade, then, at that point, spread the wings out on an exceptionally huge baking plate. Heat for 30 mins, then, at that point, pour off the abundance oil, add the saved marinade and throw well. Increment broiler to 200C/180C fan/gas 6. Get back to the broiler and cook for a further 30 mins, throwing a couple of times to cover in the coating as they cook. They ought to be tacky and coated with the greater part of the marinade dissipated. Serve on a huge platter close by other party snacks.
3 garlic cloves, squashed
2 tbsp olive oil
3 tbsp juice vinegar
1 tbsp paprika
1 tbsp Worcestershire sauce
2 tsp celery salt
4 tbsp pepper sauce (we utilized Forthright’s hot sauce)
3 tbsp honey
1 ½kg chicken wings, divided at the joint