• 900g Sadia Chicken Wings, thawed
  • 1 Salt and freshly ground black pepper
  • 3 tablespoons Olive oil
  • 2 tablespoons Raisins
  • 250ml Boiling water
  • 4 cloves Garlic, thinly sliced
  • 1 Long red chilli, deseeded and finely chopped
  • 3 Red onions, thinly sliced
  • 1 can x 400g Chopped tomatoes
  • ⅓ cup Balsamic vinegar
  • ⅓ cup Honey (preferably runny)
  • 2 tablespoons Fresh rosemary
  • ¼ cup Toasted pine nuts
  • 1 loaf Ciabatta, sliced and toasted



Preheat oven to 180°C. Place the Sadia Chicken Wings on a double layered sheet of tin foil, season well with salt and pepper, drizzle with water and wrap to enclose. Place on a baking tray and bake for 45 minutes, until tender.


While the chicken is in the oven, prepare the glaze. Soak the raisins in the boiling water and set aside. Heat 2 tablespoons of olive oil in a large frying pan over medium heat. Add the garlic, chilli and red onions and cook, stirring occasionally, until softened.


Add the raisins together with the water and the canned tomatoes. Continue to cook, stirring occasionally for 15 minutes, until thick. Stir in the balsamic vinegar and honey. Tip the mixture into the bowl of a food processor and process until chunky.


Wash the frying pan, place back on medium heat and add the remaining olive oil. Add the rosemary and cook until crispy, then remove and set aside. Remove the chicken wings from the oven, add to the pan and cook until golden. Add the glaze and stir gently to coat.


Transfer to a serving platter, scatter the fried rosemary and toasted pine nuts over the chicken wings. Serve with the toasted ciabatta.

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