Lightly charred on the grill or barbecue, these sticky, sweet and spicy chicken wings make the perfect hands-on starter that will have happy dinner guests licking their fingers clean.
Or you could try an all-American classic; buffalo chicken wings with celery and a blue cheese dip.
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Ingredients
- 16 British free-range chicken wings
- 2 tbsp brown sugar
- 150ml chilli sauce (we used Lingham’s)
- 1 tbsp celery salt
- Finely grated zest 2 limes, juice 1, plus wedges to serve
- Charred sweetcorn cobs and a salad made with iceberg lettuce and blue cheese to serve
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Method
- Put the chicken wings in a large non-metallic bowl along with the sugar, chilli sauce, celery salt, lime zest and juice. Mix thoroughly to coat the wings, then cover and set aside to marinate for at least 1 hour or up to 24. (Transfer to the fridge if marinating for 2 hours or more.)
- When ready to cook, light the barbecue or heat the oven to 200°C/ 180°C fan/gas 6. Shake any excess marinade off the wings (discard any leftover marinade), then barbecue for 20-25 minutes, just to the side of the hottest part of the grill, turning occasionally, until sticky and cooked through. (Alternatively, if cooking in the oven, first heat a griddle pan on the hob until hot, then cook the wings, turning, for 5-6 minutes until charred all over. Transfer the wings to a large baking tray double-lined with foil, then finish in the oven for 30-40 minutes until cooked through.)
- Serve immediately with lime wedges and accompaniments.
Nutrition
- 164kcals Calories
- 9.7g (2.7g saturated) Fat
- 12.4g Protein
- 6.6g (6.5g sugars) Carbs
- 0.6g Fibre
- 3.4g Salt
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