Cloudy cider and an uncloudy sky? It’s time to get outside and BBQ!
Refreshing to drink, Thatchers Haze Cloudy Somerset Cider is a winner of a quencher at any BBQ or outdoor get together. It’s crisp and sweet – but not too sweet – and when served super ice cold will cool you down and jazz things up.
And as I recently discovered playing around with yet another one of my chicken wing recipes, Thatchers can be great as a food ingredient too – adding that crisp sweetness to chicken as a marinade.
Below is my recipe for cloudy cider wings using Thatchers. The instructions are for baking them in the oven, but they’re tasty cooked on your BBQ grill as well.
CLOUDY CIDER WINGS Yum
Ingredients (16 pieces)
- 8 wings (chopped at joint with tip removed);
- 250ml of Thatchers Haze Cloudy Somerset Cider;
- 3 tablespoons of unsalted butter;
- 2 tablespoons of soy sauce;
- 1 tablespoon of apple cider vinegar;
- 2 crushed garlic cloves;
- 2 tablespoons of bittersweet paprika;
- A pinch of fresh or dried thyme;
- Diced spring onions to taste.
- Mix all the ingredients except the wings together in a pot over low heat;
- When the mix is integrated and liquefied, taste for balance and adjust if necessary;
- Pour the mix over the wings;
- Gently toss the wings for an even coating and place on a baking dish big enough for all the pieces to be spread as a single layer;
- Marinate for at least an hour or even overnight for best results;
- Preheat your oven to 250°C;
- Cook in the oven for about 45 minutes to 1 hour, checking them about 30 minutes in to see how they’re doing and turning them halfway through to make sure the wings are completely coated in the marinade;
- Garnish with spring onions.
Drain the wings of any excess liquid and let cool. But serve them while they’re still pretty hot for best results.
For four generations, the Thatcher family has been making cider at their Edwardian era farm in Somerset. Look for their range premium ciders at quality retailers, at their farm shop and online at thatcherscider.co.uk.