Oven-Baked Chicken Wings with Cherry BBQ Sauce

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I’ve partnered with Hero Fruit to create this chicken recipe. I used their cherry jam to make this BBQ sauce. A very easy recipe that requires minimal effort, so perfect for a weeknight dinner. For the Dutch version of this recipe, you can check out www.herojamstudio.nl.

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This recipe serves 2 to 3 people.


1 kilo of chicken wings

1 cup of ketchup

½ cup of Hero Original cherry jam

5 tablespoons of apple cider vinegar

2 tablespoons of balsamic vinegar

1 tablespoon of Worcestershire sauce

1 teaspoon of salt

A pinch of black pepper

½ a teaspoon of cayenne (optional)

1 teaspoon of garlic powder

1 teaspoon of onion powder

1 tablespoon of chopped chives (optional)


Recipe instructions:

Preheat your oven to 180C/350F.

First, make the cherry BBQ sauce. Place the ketchup, cherry jam, apple cider vinegar, balsamic vinegar, Worcestershire sauce, salt, black pepper, cayenne, garlic powder and onion powder in the blender. Blend until smooth. Pour the cherry BBQ sauce into a large bowl and add the chicken wings. Mix it well so all the wings are evenly coated in the sauce.

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Place a sheet of parchment paper in the oven dish, you can skip this but it makes cleaning it afterwards easier.

Spread the wings in a single layer on the oven dish. Reserve the leftover BBQ sauce for later.

Bake them for 1 hour. After 30 minutes, take them out of the oven, brush them with the remaining BBQ sauce and then finish baking for the remaining half an hour.

Once the wings are baked, pour the remaining juices from the wings into a pan. Cook over medium heat for about 4 minutes until it becomes a thick sauce.

Serve the wings; brush them with the sauce that you reduced in a pan. Sprinkle some chopped chives and enjoy!

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Baked Ginger Chicken Wings with a Persimmon Pineapple Salsa and Pork Floss

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On my recent trip to Lima, we went to this hamburger restaurant called Papacho’s. It is one of the many restaurant chains Gaston Acurio has.  He is Peru’s most famous chef and food ambassador.  I had never been there before but ended up going twice in a week for their charapita chicken wings. Those wings are bathed in a salsa with chilies and fruit from the Peruvian Amazon and topped with finely shredded Cecina which is salted dried pork.  Since my hubby and I liked them so much, I decided to make my own version of the dish.  I made the salsa with persimmon and pineapple and topped it with some pork floss instead of the Cecina.  The combination was delicious. To view the picture of the wings this dish was inspired on, you can check out my post about Papacho’s here.



1 kilo of chicken wings

1 cup of ginger syrup

¼ cup of ketchup

3 tablespoons of soy sauce

1 tablespoon of honey

3 tablespoons of balsamic vinegar

¼ teaspoon of salt


For the salsa:

1 persimmon peeled and finely chopped (here is called kaki)

1 cup of finely chopped fresh pineapple

1 red chili

5 tablespoons of freshly chopped coriander

1 red onion, finely chopped

Juice of 2 limes

2 tablespoons of olive oil

1 tablespoon of white vinegar




A sprinkle of pork floss


Preheat the oven to 180C/350F.

In a large bowl, mix the ginger syrup, ketchup, soy sauce, honey, balsamic, salt and pepper. Add the chicken wings and toss to coat.

Line an oven dish with 2 sheets of aluminum foil. This will make the clean up later easier.

Place the chicken wings on a single layer in the oven dish. Bake for 1 hour.

While the chicken wings are baking, start making the salsa. Just mix all of the ingredients in a bowl, Cover with plastic film and refrigerate until use. One tip, cut all the fruit and onion as small as you can.

Once the chicken wings are cooked, transfer them to a serving plate. Top with the salsa and sprinkle some of the pork floss.