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44 Food & Drink<br />
READY<br />
in 50 mins<br />
Serves 4<br />
<strong>St</strong>icky barbeque<br />
chicken wings<br />
Chicken wings are perfect for a TV dinner or speedy supper,<br />
Serve with a home-made coleslaw or rice salad.<br />
Ingredients<br />
1 kg chicken wings<br />
8tbsp tomato ketchup<br />
2tbsp Worcestershire<br />
sauce<br />
3tbsp smooth mango<br />
chutney<br />
2tsp Dijon mustard<br />
1tbsp sunflower oil<br />
FOR THE DIP<br />
150ml soured cream<br />
2 spring onions,<br />
trimmed and finely<br />
chopped<br />
1tbsp fresh snipped<br />
chives<br />
Method<br />
1 Preheat the oven to 200C, 180 fan, gas 6. Place the wings on a metal rack set over<br />
a roasting tin and roast in the preheated oven for 15 minutes.<br />
2 Meanwhile, make the sticky glaze by mixing together the ketchup, Worcestershire<br />
sauce, mango chutney, mustard and oil in a small bowl. Season with salt and<br />
freshly ground black pepper.<br />
3 Remove the roasting tin from the oven and liberally brush the glaze all over the<br />
chicken wings.<br />
4 Return the roasting tin to the oven and roast the wings for a further 15-20<br />
minutes until the wings are golden brown and slightly charred in places.<br />
5 Mix together the dip ingredients in a small bowl. Serve with the chicken wings.<br />
TIP: You can cook the wings on a hot barbecue for an al fresco supper. It’s best to<br />
cook them in the oven for the first 15 minutes then glaze and just place them on the<br />
barbecue for the last 15-20 minutes of cooking time.
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