A festive twist on a classic — these organic chicken wings are roasted with a sweet and tangy maple, wholegrain mustard & rosemary glaze, perfect as a Christmas Day starter, Boxing Day snack, or for festive hosting.

Serves: 6 as a starter / 8–10 as party food

Prep Time: 10 minutes

Cook Time: 50–60 minutes

Ingredients

• 1kg Organic Chicken Wings from The Organic Butchery

• 2 tbsp olive oil

• 1 tsp sea salt

• ½ tsp cracked black pepper

• 1 tsp garlic powder

• 1 tsp onion powder

• ½ tsp dried chilli flakes (optional)

• 1 tbsp chopped fresh rosemary (or 1 tsp dried)

• 1 lemon, zest only

For the Glaze

• 100ml pure maple syrup

• 2 tbsp wholegrain mustard

• 1 tbsp Dijon mustard

• 2 tbsp apple cider vinegar

• 2 cloves garlic, minced

• ½ tsp ground cloves or mixed spice

To Finish

• Extra fresh rosemary

• Sea salt flakes

• Lemon wedge or extra zest

Method

1. Season the Wings

Preheat oven to 200°C (180°C fan).
Pat wings dry with kitchen roll until very dry.
In a large bowl, mix olive oil, salt, pepper, garlic powder, onion powder, chilli flakes, rosemary and lemon zest. Toss wings until fully coated.

2. Roast

Arrange wings in a single layer on a lined baking tray.
Roast for 35–40 minutes, turning halfway, until golden and crisp.

3. Make the Glaze

Meanwhile, combine maple syrup, both mustards, cider vinegar, garlic and ground cloves in a small saucepan.
Simmer for 5 minutes, stirring occasionally, until slightly reduced and glossy.

4. Glaze & Finish

Remove wings from the oven and generously brush with the glaze.
Return to the oven for 10–15 minutes, basting once more halfway through, until sticky and caramelised.

5. Serve

Transfer to a serving platter, drizzle with any remaining glaze, sprinkle with sea salt flakes and fresh rosemary.

Serving Suggestions

• Serve with aioli or mustard dipping sauce

• Ideal alongside creamy slaw, roasted potatoes or festive stuffing bites

• Pair with a chilled cider or sparkling wine

Festive Cooking Tips

• Dry wings thoroughly for maximum crispiness before glazing.

• Double the glaze for extra sticky finish or drizzling over other meats.

• Add a splash of bourbon or whisky to the glaze for an indulgent twist.