Sticky chicky sprouts

A searing oven, a sticky sauce laced with chicken... this delicious way with Brussels sprouts is sure to turn naysayers into converts.

Not icky: sticky chicky sprouts. Picture: Guy Bailey

Brussels sprouts have had a bad rap for far too long, and if I have to singlehandedly drag the naysayers kicking and screaming into the 21st century, then I’ll do it with syrupy sauce and a searing hot oven. Combining your burnished sprouts with glazed chicken makes it a much easier sell to family members of all ages.

Sticky chicky sprouts

2kg free-range chicken wings

600g Brussels sprouts, halved

4 French shallots, peeled and cut into quarters

½ cup chicken stock or water

1 heaped tablespoon toasted sesame seeds

1 red chilli, chopped (optional)

Steamed rice, to serve

For the marinade

3-4 cloves garlic, grated

1 thumb-sized piece ginger, peeled and grated

¼ bunch coriander, finely chopped, plus extra to serve

Zest and juice 1 lime

¼ cup honey

¼ cup light soy sauce

¼ cup oyster sauce

2 tablespoons sesame oil

100g butter, melted

Remove the tips from the chicken wings and joint into drumettes and wingettes (some butchers handily sell these pre-jointed). Whisk the marinade ingredients together until combined. Pour ¼ cup of marinade over the chicken wings and toss to coat; do the same with the sprouts and shallots in a separate bowl. Leave to marinate for at least an hour, or even overnight (if you’re in a hurry, I’ll allow you to shorten this time to as long as it takes to get some rice on and the rest of the household organised).

Preheat oven to 220C (200C fan) and line two baking trays with baking paper. Spread the chicken wings over the trays, reserving the leftover marinade, and sprinkle with sea salt flakes. Roast for 25 minutes then give the trays a good shake; crank the heat to 240C (220C fan) and roast for another 10 minutes to reduce any excess juices; the chicken should be golden and glistening with a few dark blisters. Tumble the wings into a large bowl and cover with foil to rest.

Using the same hot trays, place the sprouts and shallots cut side down, with plenty of room around them so the hot air can circulate. Reserve any leftover marinade. Pop into the hot oven and cook for 10-15 minutes until softened and burnished. Some of the outer leaf tips will look quite burnt… great!

While the sprouts are cooking, put the reserved marinade and the stock or water in a small saucepan and reduce over medium heat to a glaze-like consistency. Combine cooked sprouts and chicken, then pour glaze over everything, tossing well to coat. Serve on a large platter, with steamed rice as a bed to catch the sauce. Sprinkle with toasted sesame seeds and coriander leaves, finishing with chopped chilli if using. Serves 4-6

Top tips

For plant-forward households, swap the chicken for firm tofu or more sprouts and the honey for maple syrup Give the marinade a kick by adding chilli flakes or cayenne to taste. I like to keep it mild so that even the teeniest of tots will be singing sprouts’ praises all the way to preschool When sprouts aren’t in season, this will work wonderfully with broccoli, too

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