Line a large shallow roasting tin with baking paper. Mix all of the glaze ingredients together in a small bowl. Score the chicken legs, using a sharp knife, with three slashes across the skin ...

A honey mustard glaze gives chef John Currence's grilled chicken a sweet, tangy coating. Turn a weeknight chicken dinner into something special by marinating bone-in chicken pieces with soy sauce ...

1. Cut the quail on the back and beat off. 2. Prepare the marinade: garlic, dry ginger, grainy mustard, regular mustard, ...

We know at our place, chicken nuggets are really popular, but our version is a little less naughty. The children have fun dipping them in the egg wash then into the crumbs. It can be a bit messy ...

4. For the marinade: mix the mustard, honey, water, salt, and pepper. Pour over the chicken and potatoes. 5. Cover the dish with a lid or foil and bake for 45 minutes. Then remove the lid, increase ...

But Mum’s crumb-y chicken is not crummy at all. That’s why I call my version of this retro classic, “crispy mustard chicken with breadcrumbs,” so there’s no misunderstanding. But there’s another ...

3. Blitz macadamia to fine crumbs. 4. Mix macadamia crumb and desiccated coconut in another shallow dish. 5. Slice chicken into bite size strips. 6. Heat 1 tbsp oil in a non-stick frying pan over ...

Just 10 minutes of prep will give you golden-brown wings and a tangy, spicy glaze — no deep-frying necessary. Recipes published by Food & Wine are rigorously tested by the culinary professionals ...