Sticky Barbecue Chicken Wings
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There is nothing like getting your fingers (and face!) dirty whilst eating sweet, sticky and spicy chicken wings. Cooking the wings on a barbecue imparts a lovely smoky, charcoal flavour to the chicken. If the weather does not cooperate, or if you simply choose to cook the wings in the oven, add a teaspoon of smoked paprika to the marinade to give a little smoky flavour into the dish
Original Mango Chutni
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Ingredients
  • 400g chicken wings, I like to remove most of the skin
  • 3 tbs. The Spice Tailor Original Mango Chutni
  • 1 tbs. runny honey
  • 2 tsp. tomato ketchup
  • 1 tbs. olive or vegetable oil
  • 1 tbs. Worcestershire sauce
  • Few dashes of Tabasco, to taste
  • Sea salt and black pepper, to taste
Method
  1. Except for the chicken wings, mix the rest of the ingredients in a large bowl and season well to taste. Add the chicken wings and toss until the chicken is well coated with the marinade. For best flavour, cover the bowl with cling film and marinate in the fridge overnight.
  2. Preheat the barbecue (or the oven grill) until hot. Grill the chicken wings for about 18-20 minutes, basting with any marinade left in the bowl. If the wings begin to brown too quickly, move them to a cooler part of the barbecue to finish off cooking. The wings are ready when the juices run clear when you pierce the thickest part with a skewer.
  3. Remove from the heat and serve while still hot.
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