Recipe detail

Poultry Sticky barbecue chicken wings and drumsticks

6. 4. 2020

Author: Jaroslav Mikoška

Company: Retigo

Food category: Poultry

Cuisine: Chinese

Program steps

  • Preheating:
  • 250 °C

To view the entire table, move the table to the right.

1
Combination
50 %
time icon Termination by time
time icon 00:15 hh:mm
probe icon 150 °C
ventilator icon 100 %
ventilator icon 

brush with rest of the marinade

2
Hot air
30 %
time icon Termination by time
time icon 00:15 hh:mm
probe icon 200 °C
ventilator icon 100 %
ventilator icon 

Ingredients - number of portions - 6

Name Value Unit
chicken legs 6 pcs
chicken wings 6 pcs
honey 30 g
ginger root, peeled and finely chopped 1 pcs
cloves garlic, finely chopped 1 pcs
five spices 3 g
soy dipping sauce 15 ml
orange marmelade 10 g
orange peel 1 g
sesame oil 15 ml

Nutrition and allergens

Allergens:
Minerals: Ca, Cu, Fe, K, Mg, Mn, Na, P, Se, Zn
Vitamins: A, B, C, E, K, Kyselina listová

Nutritional value of one portion Value
Energy 23.3 kJ
Carbohydrate 5.5 g
Fat 0 g
Protein 0.1 g
Water 0 g

Directions

Slash the chicken drumsticks three to four times each with a sharp knife and place in a bowl with the chicken wings. Mix together all of the marinade ingredients and pour over the chicken. Leave to marinate for at least 2 hours, or overnight if you can, turning occasionally.
Once it has marinated, preheat Retigo combi oven on a combi mode 50%, 250°C with Retigo Vision grill in, after preheating reduce the temperature down to 150°C and cook for about 15 minutes. Open the door, brush with the marinade, turn and shut the door. The second step will be on hot air mode 30%, 200°C for another 15 minutes.
To check it is cooked, pierce a drumstick with a skewer: if the juices are still pink, carry on cooking.

Recommended accessories

Vision Grill

Vision Grill