Gluten, dairy, nut and egg free


  • 1kg chicken nibbles (cuts of wings and drumsticks)
  • ¼ Cup raw honey
  • 2 Tbsp. Soy sauce (I use Gluten free)
  • 2 Tbsp. Sesame seeds
  • ½ tsp. sesame oil



  • Preheat oven to 180°C.
  • Mix honey, soy sesame seeds and oil in a marinating container. Stir so the honey dissolves a bit.
  • Add in chicken pieces, put the lid on and shake them around in the marinade.
  • Put in the fridge to marinate for at least an hour, shaking and turning the container a few times to make sure all the pieces are coated.
  • Spread them out in a small casserole dish making sure they are not on top of each other.
  • Cook in the oven for 20 minutes. Take them out and turn them over, rubbing them through the juices.
  • Cook for a further 15 to 20 minutes or until cooked through.
  • Take them out of the oven to cool.
  • Serve as finger food or with rice and salad, pouring the juices over them.

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