Sticky Orange & Honey Chicken Wings with Corn & Carrots

Sweet, sticky and finger-licking good. Fresh orange, honey and tamari glaze the wings as they roast alongside corn and carrots on one tray, so dinner (and the washing up) is easy.

Protein: 2 x 350g packs Inglewood Organic Whole Chicken Wings



Serves: 4 | Cooking Time:

  • 700g chicken wings
  • 2 fresh corn cobs
  • 250g carrots
  • 1 orange
  • 2 tbsp honey
  • 2 tbsp tamari or soy sauce
  • 2 garlic cloves, crushed
  • 1 tbsp olive oil
  • Optional: 1 tsp grated ginger

  1. Heat oven to 200°C.
  2. Juice the orange and finely grate a little of the zest.
  3. Combine orange juice and zest, honey, tamari, garlic and ginger.
  4. Place the chicken wings in a large bowl and toss through about two-thirds of the sauce.
  5. Arrange on a lined baking tray and bake for 20 minutes.
  6. Cut the corn into smaller pieces and cut carrots into sticks or chunks. Toss with olive oil.
  7. Add corn and carrots to the tray.
  8. Brush the wings with the remaining sauce and cook for another 20–25 minutes, turning once, until golden, sticky and completely cooked through.
  9. Spoon any lovely sticky pan juices over the wings before serving.

FOR THE KIDS: This one is naturally sweet and sticky without needing chilli. Put chilli sauce on the table for the grown-ups.

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